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Add this chili egg puff recipe to your next breakfast or brunch! The little bit of heat from the green chilis pairs perfectly with the creamy and cheesy egg casserole. Perfect for breakfast, brunch, lunch, or dinner! If you are an egg lover, your taste buds will love this one.
Chili egg puff recipe
This winner of a dish comes from my husband’s grandma Bernice. The first time we tried it at a family brunch over Easter weekend, we were hooked. I have made it so many times and it never disappoints!
We enjoy it for breakfast, brunch, lunch, and even dinner! I love to serve fruit and whole wheat drop biscuits alongside it at breakfast, kale salad at lunch, and roasted veggies at dinner.
It’s perfect any time of day, hot, cold, or room temperature. You just can’t go wrong with it!
It makes a delicious snack that’s might in protein!
Serving it to kids and worried the medium heat might be too spicy for them? Simply omit the green chilis to make this a little more kid-friendly.
What you need for chili egg puff
- eggs
- almond flour
- baking powder
- sea salt
- cottage cheese
- cheese
- butter
- diced green chillies
How to make it
- Pre-heat oven to 350 degrees F.
- Beat the eggs until light and lemon colored. Add the flour, baking powder, salt, cottage cheese, shredded cheese, and melted butter, blending smoothly. Stir in the chilies – the main ingredient for some heat.
- Pour mixture into a 9×13 baking dish. Bake in the preheated oven for 35 minutes or the center appears firm.
- Allow to cool for at least 15 minutes before serving.
Watch me make this chili egg puff recipe
The full how-to video can be watched below or on my YouTube channel!
How to store leftover chili egg puff
This egg puff recipe stores really well in the fridge. Once cooled, store in an airtight container for up to 5 days.
Since it can be eaten at any temperature, you can simply remove it from the fridge and eat it.
If you’d like it warmed, place it in a hot oven to warm through.
Substitutions
Below you’ll find a list of substitutions that will work well in this delicious egg puffs recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
- To take the heat out, simply omit the green chilies.
- Add more heat by using pepper jack cheese instead of cheddar.
- Don’t have green chilis? Add ½ cup green enchilada sauce or your favorite salsa in.
- You can use almond flour to keep it gluten free, or any type of flour in this recipe
- Want extra veggies in your healthy egg puff? Try this cauliflower version.
Love easy recipes? Try these other favorite recipes!
- Smoked salmon and cauliflower egg puff
- Sausage, kale, and potato breakfast casserole
- Smoked salmon, spinach, feta, and potato breakfast casserole
- Green chili egg casserole
- Country breakfast sausage recipe
- Tomato and spinach smoked salmon breakfast casserole
- Whipped cottage cheese toast
Chili Egg Puff Recipe
Ingredients
- 10 eggs
- ½ cup almond flour, (can sub regular flour)
- 1 tsp baking powder
- ½ tsp sea salt
- 1 pint (16 oz) small curd cottage cheese
- 2 cups cheddar cheese, shredded
- 2 tbsp butter, melted
- 2 4 oz cans diced green chilies, drained
Instructions
- Pre-heat oven to 350 degrees F.
- Beat the eggs until light and lemon colored. Add the flour, baking powder, salt, cottage cheese, shredded cheese, and melted butter, blending smoothly. Stir in the chilies – the main ingredient for some heat.
- Pour mixture into a 9×13 baking dish. Bake in the preheated oven for 35 minutes or the center appears firm.
- Allow to cool for at least 15 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this egg puff recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in November 2012. Updated July 2022.*
This is identical to my family favorite recipe my grandma always made at Easter and other holidays. One variation is that my family uses shredded Monterey Jack cheese instead. So glad to see it came from another grandma as well! So yummy!
I love that so much! I’m pretty sure she may have used Monterey jack too… can’t remember for sure. Love that it’s in your family as well 🙂
So delicious! This recipe never fails and is a fantastic dish to make and eat throughout the work week!
I’m so glad you’ve been loving it Martha!
I used this recipe and also added a can of drained corn. This time I used the fiesta style with red and green peppers to give it a bit of color.
That sounds yummy, and easy enough for a no-good cook like me to want to try it out.
Thanks for the wonderful share- will surely get back to you after having tried this one out. Am sharing this on my Facebook wall too!
🙂
We love eggs here too and I have been making your onion and pepper strata for 2 weeks straight now! I can’t wait to try this one out too!
YUM! Sounds great. I agree- we’re huge egg heads over here. I have about 4 doz in the fridge right now 🙂