Cheesy Egg Puffs | JPMA, Inc.

Massachusetts WIC Program

This recipe was provided by Massachusetts WIC

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3.58 from 7 votes

Cheesy Egg Puffs

Cheese and eggs make for a delicious start to the day
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Breakfast
Servings: 4 2 puff servings

Ingredients

  • 1 cup potato, cooked and mashed
  • 2 tbsp plain yogurt or low-fat milk
  • 1/2 tsp garlic powder
  • 4 eggs
  • 1/2 cup shredded cheddar cheese
  • 1 medium tomato, diced
  • 1 green onion, sliced optional
  • pinch salt
  • pinch pepper
  • cooking spray

Instructions

  • Preheat the oven to 400° F and grease 8 cups of a muffin tin.
  • Mix the cooked potato with yogurt or milk and garlic powder.
  • Press about 2 tablespoons of mashed potato into the side and bottom of each cup.
  • On top of the potatoes, add a few pieces of chopped tomato.
  • In a small bowl, beat the eggs and season with a pinch of salt and pepper.
  • Spoon egg mixture into the cups on top of the potatoes.
  • Sprinkle evenly with cheese and bake for about 12 minutes.
  • Serve warm with sliced green onion; refrigerate for up to 3 days; or freeze for up to 2 months

Notes

  • Add chopped spinach
  • Add other leftover cooked vegetables such as carrots, green beans, asparagus, or squash
  • Add fresh herbs such as dill, oregano, and parsley
  • Try different types of shredded cheese
  • Add red pepper flakes for a little spice
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