Chili Egg Puff (Perfect For Brunch!) + Video

Add this chili egg puff recipe to your next breakfast or brunch! The little bit of heat from the green chilis pairs perfectly with the creamy and cheesy egg casserole. Perfect for breakfast, brunch, lunch, or dinner! If you are an egg lover, your taste buds will love this one.

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Chili Egg Puff (Perfect For Brunch!) + Video – Fit Mama Real Food (1)

Chili egg puff recipe

This winner of a dish comes from my husband’s grandma Bernice. The first time we tried it at a family brunch over Easter weekend, we were hooked. I have made it so many times and it never disappoints!

We enjoy it for breakfast, brunch, lunch, and even dinner! I love to serve fruit and whole wheat drop biscuits alongside it at breakfast, kale salad at lunch, and roasted veggies at dinner.

It’s perfect any time of day, hot, cold, or room temperature. You just can’t go wrong with it!

It makes a delicious snack that’s might in protein!

Serving it to kids and worried the medium heat might be too spicy for them? Simply omit the green chilis to make this a little more kid-friendly.

Chili Egg Puff (Perfect For Brunch!) + Video – Fit Mama Real Food (2)

What you need for chili egg puff

eggs
almond flour
baking powder
sea salt
cottage cheese
cheese
butter
diced green chillies

Chili Egg Puff (Perfect For Brunch!) + Video – Fit Mama Real Food (3)

How to make it

Pre-heat oven to 350 degrees F.
Beat the eggs until light and lemon colored. Add the flour, baking powder, salt, cottage cheese, shredded cheese, and melted butter, blending smoothly. Stir in the chilies – the main ingredient for some heat.
Pour mixture into a 9×13 baking dish. Bake in the preheated oven for 35 minutes or the center appears firm.
Allow to cool for at least 15 minutes before serving.

Watch me make this chili egg puff recipe

The full how-to video can be watched below or on myYouTube channel!

How to store leftover chili egg puff

This egg puff recipe stores really well in the fridge. Once cooled, store in an airtight container for up to 5 days.

Since it can be eaten at any temperature, you can simply remove it from the fridge and eat it.

If you’d like it warmed, place it in a hot oven to warm through.

Substitutions

Below you’ll find a list of substitutions that will work well in this delicious egg puffs recipe.

If you try something different out, please leave a comment below letting us all know how it turned out!

To take the heat out, simply omit the green chilies.
Add more heat by using pepper jack cheese instead of cheddar.
Don’t have green chilis? Add ½ cup green enchilada sauce or your favorite salsa in.
You can use almond flour to keep it gluten free, or any type of flour in this recipe
Want extra veggies in your healthy egg puff? Trythis cauliflower version.

Chili Egg Puff (Perfect For Brunch!) + Video – Fit Mama Real Food (4)

Love easy recipes? Try these other favorite recipes!

Smoked salmon and cauliflower egg puff
Sausage, kale, and potato breakfast casserole
Smoked salmon, spinach, feta, and potato breakfast casserole
Green chili egg casserole
Country breakfast sausage recipe
Tomato and spinach smoked salmon breakfast casserole

Print Recipe

5 from 3 votes

Chili Egg Puff Recipe

Prep Time5 minutes mins

Cook Time35 minutes mins

Cool Time15 minutes mins

Total Time55 minutes mins

Ingredients

10 eggs
½ cup almond flour (can sub regular flour)
1 tsp baking powder
½ tsp sea salt
1 pint (16 oz) small curd cottage cheese
2 cups cheddar cheese shredded
2 tbsp butter melted
2 4 oz cans diced green chilies drained

Instructions

Pre-heat oven to 350 degrees F.
Beat the eggs until light and lemon colored. Add the flour, baking powder, salt, cottage cheese, shredded cheese, and melted butter, blending smoothly. Stir in the chilies – the main ingredient for some heat.
Pour mixture into a 9×13 baking dish. Bake in the preheated oven for 35 minutes or the center appears firm.
Allow to cool for at least 15 minutes before serving.