This morning I had some extra egg whites on hand from using the yolks to make coffee ice cream the other night. So in an effort not to waste them, I pulled the Deceptively Delicious cookbook off the shelf and found this recipe for Baked Egg Puffs.
Baked Egg Puffs
Here is the recipe from the book:
- 2 large eggs
- 4 large egg whites
- 1/2 cup yellow squash or butternut squash puree
- 2 tablespoons shredded cheese
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
|My lovely assistant, The Pant-less Wonder|
|“I’ll do it myself!!!”|
|Do *not* serve immediately to preschoolers.
It takes a while to cool down
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