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Sunday, September 13, 2009

Baked Egg Puffs

I love the cook book Deceptively Delicious. Like others on here- My husband is a picky eater esp. when it comes to his veggies so this cook book has been great for us. We had this little treat for breakfast the other day. It turned out pretty yummy.
** I took a picture of it but for some reason it wouldn't load onto my computer so you will just have to trust me that I really made them and they turned out good :)

nonstick cooking spray
2 large eggs
4 large egg whites
1/2 c. yellow squash or butternut squash puree
2 tbs. shredded reduced-fat cheddar cheese
2 tbs. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

1. preheat the oven to 400 degrees. coat 4 (1/2 c.) ramekins or coffee cups, or 2 (1 c.) coffee cups, with cooking spray and set on a baking sheet.

2. in a large bowl, whisk the eggs, egg whites, squash puree, cheese, flour, baking powder and salt until combined. divide the mixture among the cups and bake until the tops are puffed up and the eggs are no longer runny in the center when pierced with the tip of a knife (13-15 min.) serve immediately.

** I only used 2 larger coffee cups and which made it perfect for my husband and i. We put a little salsa on top and it was great.

1 comment:

Anonymous said...

I baked these using homegrown butternut squash. They taste delicious! But, I decided not to bake them in individual coffee cups like Ms. Seinfeld recommends. I just had visions of my daughter burning herself on hers! So, I made these in muffin tins. Perhaps because of this, the eggs puffed up beautifully in the oven, but fell as soon as I took them out! However, they tasted great.