Cheesy Egg Puffs - Gluten Free
Recipe: #13841
August 14, 2014
Categories: Breakfast, Snacks, Cheese, Eggs, Appetizers, Brunch, Mothers Day, Gluten-Free, more
"Found this on the internet but cut recipe as it made 2.5 dozen muffins. also converted to gluten free as original used flour. it is suppose to be good for entertaining. it would also be good make-ahead idea for breakfast on the run. I like to eat so can take pills that need food If you want to use flour sub for gluten-free flour blend and omit xantham gum. since often green onions spoil before get to use often use red onion or some white onion"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (72.4 g)
- Calories 152.7
- Total Fat - 10.8 g
- Saturated Fat - 5.8 g
- Cholesterol - 99.8 mg
- Sodium - 383 mg
- Total Carbohydrate - 3.1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.7 g
- Protein - 10.8 g
- Calcium - 170 mg
- Iron - 0.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In skillet saute mushrooms and onions in 1 tablepoon butter
Step 2
Large bowl: combine flour, baking powder, salt and xantham gum
Step 3
Small bowl: combine, cottage cheese, eggs, melted butter, cheese
Step 4
In large bowl combine all, flour mix, cheese mix and mushroom mix. stir to combine
Step 5
Fill greased muffin cups 3/4 full
Step 6
Bake 350 35-40 minutes mine takes 30 minutes take into account how hot your oven heats.
Tips
- Oven
- Muffin pans
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