Ingredients for Cheese And Egg Puffs
- 6 large eggs
- Green Pepper
- 1/2 cup chopped onion
- 2 tablespoons butter
- Cornstarch
- 1 (15 ounce) can tomato sauce
- 1 cup sliced mushrooms
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Cheddar Cheese
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How to Make Cheese And Egg Puffs
- Preheat griddle over medium heat and lightly grease.
- In a large bowl, beat eggs with an electric mixer until light, fluffy, and thick.
- In a 2-quart saucepan, melt butter over medium heat. Add chopped green peppers and onion; cook and stir until softened, about 5-7 minutes.
- Stir in tomato sauce and sliced mushrooms. Bring to a simmer, then reduce heat and cook, stirring occasionally, until slightly thickened, about 10 minutes.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the beaten eggs, mixing until just combined. Be careful not to overmix.
- Gently fold in the shredded cheese.
- Pour 1/4 cup of batter onto the hot griddle for each puff.
- Cook until golden brown and puffed up on both sides, about 2-3 minutes per side.
- Serve immediately. Top each serving of 2-3 egg puffs with 1/2 cup of the prepared vegetable sauce.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
41g
Fat
100g
Carbs
16g
