MEXICAN CHEESE PUFF
A quick & easy breakfast casserole with a spicy flair. This Mexican Cheese Puff is a mix of cheese, green chiles, tomatoes & topped with a puffy egg topping. Perfect for two or a holiday crowd.
Servings: 6 servings
Ingredients
- 2-½ cups sharp cheddar cheese, grated (8-oz)
- 2 cups Jalapeno Jack cheese, grated (6-oz)
- 1 medium tomato, chopped
- 4 oz can chopped green chiles
- ¼ cup all-purpose flour, divided (substitute all purpose gluten-free flour if necessary)
- 3 eggs, separated
- ¼ cup evaporated milk or cream
- ¼ teaspoon salt
- ¼ teaspoon oregano
- ⅛ teaspoon cumin
- ⅛ teaspoon black pepper
- ⅛ teaspoon cream of tartar
Instructions
- Preheat oven to 300 degrees. Spray an 8" square casserole dish with nonstick spray.
- Mix cheese, tomato and chiles together in medium bowl. Toss with 1 Tablespoon flour.
- Spoon into bottom of prepared casserole dish.
- Wipe out bowl and whisk the egg yolks with evaporated milk.
- Add in salt, oregano, cumin and black pepper and mix well.
- In an electric mixer, beat egg whites until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form.
- Fold into egg yolk mixture until no white streaks show. Spoon over cheese in casserole.
- Bake for 50-60 minutes or until top is golden brown and firm to the touch.
- Let stand 15 minutes before serving to make it easier to cut.
Notes
Want to include the meat in with the casserole. Add ¾ -1 lb. cooked & crumbled breakfast sausage to cheese mixture. Continue as directed above.
