Puffy Eggs

October 21, 2007 at 4:10 am | Posted in breakfast, butternut squash puree, Family Meals | 1 Comment

I think it’s residual excitement from the Puffy Pancake, but my kids love Baked Egg Cups. Known as “Puffy Eggs’ in the Downing household, these little egg cups are packed with protein and veggies.
So, I knew my kids liked these little eggs, but would their friends? I tested the recipe on Sunday, when we invited some family friends over for brunch. On the menu; Puffy Eggs, Fruit & Yogurt Parfaits, and Pumpkin Bread.

Out of the oven, the eggs looked great. My kids were so excited to see them again that they said, “ooo, these puffy eggs are sooo good” to their little friends. I guess the enthusiasm helped, because all of the kids enjoyed their eggs made with butternut squash. Brunch was a hit, and I felt great about serving food that not only tasted good, but was good for them.

Mom Tip: Care should be taken because the little ramekins are HOT out of the oven and there is a lot of steam trapped in the eggs. The best thing to do is let the kids see their own ramekin and then have an adult scoop out the eggs onto a plate, allowing the steam to release and the eggs to cool.

Puffy Eggs

  • 2 large eggs
  • 4 egg whites
  • 1/2 cup butternut squash puree
  • 2 T shredded cheddar cheese
  • 2 T all purpose flour
  • 1/2 t baking powder
  • 1/4 t salt

Preheat oven to 400 degrees. Coat 4 ramekins with cooking spray and set on a baking sheet.

In a large bowl, whisk the eggs, egg whites, butternut squash puree, cheese, flour, baking powder, and salt. Divide the mixture among the ramekins and bake until the tops are puffed up and the eggs are no longer runny. Serve Immediately.
From Deceptively Delicious

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