Baked Egg Puffs

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
Preheat oven to 400. Coat 4 small ramekins or coffee cups with cooking spray and set on baking sheet. Whisk the ingredients together and divide among ramekins. Bake until tops puff up and toothpick comes out clean – about 15 minutes. Serve immediately. 
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
Of course, I had to mess with the recipe. 🙂 I ended up with about 5 egg whites and 1 egg, because that’s what I had. I also only have 3 ramekins and didn’t feel confident enough putting a coffee cup in the oven. (!) 
I really liked the end result, and so did my kids, but next time I will add a bit more salt and throw in some nice seasonings, like maybe rosemary, thyme, or even basil. It was a bit bland. And it didn’t look just like the picture in the book, but how often does that happen, anyway? 
Definitely will try again with some added kicks! 



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This Post Has One Comment

  1. Sounds similar to the popover recipe I found a few months ago and have enjoyed several times. The

    differences are that this recipe uses whole eggs, does not add squash or cheese, bakes in muffin tins (I

    love my silicone ones since they come out super easy), and – my favorite – start from a *cold* oven: the

    saved 15+ minutes brings this from “might possibly make for a Very special occasion” to “might actually be

    made for a weekday breakfast once in a blue moon.”

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