Chili Egg Puff
Add this chili egg puff 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!
- 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
Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, cheese and melted butter, blending smoothly. Stir in the chilies.
Pour mixture into a 9×13 baking dish. Bake at 350 degrees for 35 minutes, or center appears firm.
Allow to cool for at least 15 minutes before serving.