Egg and Cheese Puffs

I was skeptical... I really was. I mean, the recipe only had 2 reviews and I usually like to try more "proven" ones. Plus I usually dislike cottage cheese in recipes. But this was AWESOME. I follow a basic low-carb way of eating, and this is great. I can't wait to see how they do with freezing and reheating- it'll give me a way to have a breakfast on the go. I can easily see replacing the bacon with diced ham or sausage crumbles. Everything else, I'd keep the same. My husband wants me to try making it without the green chiles, but they are so good if you are using salsa on top! One hint- USE paper muffin cups... even with a well greased muffin pan, the egginess doesn't allow them to come out easily. The paper cups would be the answer....

These were fabulous (with a few modifications)! I did not mix these up the night before - I don't know what the advantage would be. This is a quick breakfast dish already. First, 1/4 cup of butter is all that is needed. Secondly, 2 cups of shredded cheddar/monterey jack cheese is a better amount. I can't imagine this with more cheese than that. I used diced ham and sprinkled some freeze dried chives on the tops before baking for extra flavor & color. A note on pans - for one tray, I used my Pampered Chef stoneware muffin pan (still sprayed with Pam) and they puffed up beautifully & came out perfect. My other pan, an old non-stick sprayed with Pam - didn't come out as puffy, or as easily. I will buy a 2nd stoneware pan now! Thanks for the yummy breakfast!

These are great for an easy breakfast for company or yourself! They feeze great and can be thawed in the fridge overnight and just popped in the microwave for easy warming. They are so versitile and easy to make to your liking. I usually use ham to make it even easier and add whatever veggies and cheese I have on hand. Yummy....also the butter is NOT needed!!

No doubt this is worth 5 stars!!! The green chilis were what made it - don't leave them out. I will though make it a little less fattening next time by substituting ham for bacon, use fat free cottage cheese, and much less butter! Thanks for a great recipe!

OH MY GOODNESS! This rec. is easy to make and impressed those who sampled it! YUM! I preapred it for the first time this morning, and though I typically burn anything I bake/cook in muffin pans, these puffs cooked to perfection! I forgot to include the butter, but they still came out really nice -- an I suppose we saved ourselves needless calories and fat! :) The extra puffs are in my freezer ... I 'll have to let you know if they thawed/microwaved well as leftovers. Try this; you'll love it! And think of all the modifications you can make to it!

This is my husband's favorite breakfast treat. I've shared it with others for fabulous potlucks and even a Christmas brunch. Always popular and super-easy to make! I've never had a problem with them sticking, which is odd given that so many people have complained of sticking. I do use butter-flavored cooking spray to lightly grease my non-stick muffin pans, though. And I use a spoon to sort of edge around each puff to loosen it from the pan edges. If you want a little green but don't care for the canned chiles, you can use chopped fresh baby spinach or parsley. I also substitute diced ham for the bacon most times. I use 8 oz of shredded Mexican blend cheese in the mix and then about another 4 oz on top. After accidentally forgetting to add the melted butter once, I've now omitted butter from the recipe altogether. It doesn't need it. You could probably add anything you would throw into an omelette to tailor these to your liking. Just make sure you dice or shred pretty small. Anything too big or heavy will sink to the bottom and not mix properly while baking.

Awesome! Highly recommended recipe! I loved that it could be mixed up the night before. I didn't use as much cheese as called for, but used sharp cheddar for flavor. This would be great with sausage also. These reheat nicely in the microwave the next day. Thanks Karen!!

Delicious! I brought these to work and everyone asked for the recipe. They are like miniature crustless quiches. I will definitely make these again!

I love this recipe! I added extra cheese and just a pinch of chopped onion to the milk and egg mix and it came out fabulous! I ate it with cold sour cream, just a suggestion.

I have had this recipe for about 6 years and been using it. We love it, I just had to join to write a review. I take these to work sometimes and people mug me for them! Thank you so much for the wonderful recipe, though I consider it 'mine' now, hope you don't mind! LOL (;

Very good. Quick and easy. I too left out the butter and it wasn't missed. Also, I skipped the refrigerating overnight part. These are quite rich, but tasty.

Have used this again and again to rave reviews. This also cooks up great in a 9x13 pan: slice and serve!

These aren't anything gourmet or fancy but they are a "make again and again" kind of recipe. I have made them as written and I've also made them with spinach and feta, pre-cooked well-chopped chard, and today I made them with sweet Italian sausage and my husband loved them. I cut down the amount of cheese but I've found that the cottage cheese is a must to have a nice creamy texture. I agree with other reviewers that the butter is not necessary. There is plenty of fat available in the other ingredients to get the right consistency. Thanks for such and easy, versatile, and portable food recipe!

Yes, I changed it up a little -- I used a 12oz package of center cut bacon -- which was plenty of bacon. Used 2 cups of reduced fat cheddar and fat free cottage cheese and halved the butter. I didn't have the chile peppers but sprinkled the tops with green onion -- they were really delicious. The only thing I wish I didn't do was use cupcake liners, half the puff sticks to the paper what a waste! Next time I would probably use canadian bacon to cut down on the cooking time and the fat/calories.***UPDATE*** Made these a second time, used Ham in place of the bacon, pepppers and onions and fat free cottage cheese, reduced the butter and used 2 cups of reduced fat cheddar -- NO CUPCAKE LINERS -- they popped right out of the pan -- and everyone said they liked these BETTER than the original ones -- great breakfast!

These are great - and very appealing to 20 & 30-something single men! At least once a week someone from work will hand me grocery money to bring a batch in. I always use pepper jack and leave out the chiles. Don't go full fat on the cheese - makes 'em way too greasy and gross - but don't go no fat either (i.e. egg substitute, low-fat turkey bacon) - those are rubbery, don't brown, and are impossible to get out of the pans (they don't even come out of paper liners easily). These little treats are perfect for sandwiching between toasted English muffins halves or chunking into a tortilla.

These got such rave reviews... I'm really surprised, but I just didn't like them. I used muffin liners as some people suggested, but they were really hard to peel off the puffs. The chile peppers give this a weird taste. If I were ever to make these again, I would substitute onions and peppers or even spinach. Also the amount of cheese is ridiculous, and I don't know what the point of the melted butter is. I halved the amount of monterey jack and halved the amount of butter and these were still horribly greasy. When I took them out of the muffin pan there were little pools of oil left behind. Ugh. I can't imagine what it would have been like had I used the amounts stated in the recipe. I was hoping these would make a great breakfast-on-the-go option, but they just weren't for me. I'll keep looking.

Good stuff! Made it exactly as printed with addition of tabasco. Basically this is a crustless quiche and could be a vehicle for artichoke hearts with feta cheese or mushrooms and roasted red pepper with brie which I plan to try next. The sky is the limit with this basic recipe! Thank you!!

These got such rave reviews... I'm really surprised, but I just didn't like them. I used muffin liners as some people suggested, but they were really hard to peel off the puffs. The chile peppers give this a weird taste. If I were ever to make these again, I would substitute onions and peppers or even spinach. Also the amount of cheese is ridiculous, and I don't know what the point of the melted butter is. I halved the amount of monterey jack and halved the amount of butter and these were still horribly greasy. When I took them out of the muffin pan there were little pools of oil left behind. Ugh. I can't imagine what it would have been like had I used the amounts stated in the recipe. I was hoping these would make a great breakfast-on-the-go option, but they just weren't for me. I'll keep looking.

I just made these for fathers day BIG HIT!! I used 1 c of mild salsa instead of the chilis I also used sausage 2 8 oz bags of extra sharp cheddar with taco seasoning and a 16 oz sour cream instead of cottage cheese i decreased the butter to compensate for the salsa liquid. I also added 5 minutes to the baking time my husband likes dry eggs I sprayed my muffin tins with butter cooking spray no problem popping them right out yum yum

We loved these! I made just half a batch (there are only 2 of us) and used lots of healthy options, like egg beaters, fat-free cottage cheese, fat free cheddar, no meat, no butter, no salt, whole wheat flour. I also had some fresh green chiles so I used those instead of canned, and I added sliced olives. They did stick a little to the muffin cups, even though I sprayed them, so I think next time I'd just bake them in the muffin pan so I could run the knife around the edge and not waste as much. I don't want to miss a bite! We had them for dinner, but we'll be having them for breakfast the rest of the week. Definitely a keeper recipe. Fast, easy, and best of all, TASTY! Thanks :)

These are amazing! Thanks for the awesome recipe!! For those that need - you can substitute 1/2 cup of gluten free flour along with 1/8 teaspoon of xantham gum. The gluten free version tasted wonderful!! :0)

These were great and very easy. I needed to make something for my daughter's school breakfast holiday party. I loved that I could do half of the work the night before. I used chopped ham and 2 8oz bags of finely shredded cheese, half colby/jack and half sharp cheddar. I omitted the chilis since they were for 8-year-olds, but next time I make this for the family, I'll divide the batter and make some w/the chilis, perhaps also sauteed onions. Also would be great with sausage and very well-cooked crumbled bacon. After reading some of the reviews, I invested in 24 silocone baking cups -- not the pans but re-usable liners for muffin pans. These things are amazing! The puffs just popped right out after they'd cooled a bit and absolutely no mess. I can't recommend them enough. Overall, this is a great recipe that can be made kid-friendly, but also adapted in so many ways for more adult tastes.

I cut this in half to make twelve and cut the "crust" recipe down by another half to make six servings. I used "trim" cottage cheese. I made six with the crust and six without. I liked these because they were filling and low in fat/carbs. My kids liked them because they liked the handheld eggs. I'd like to make these again but I'd add some garlic, onion and probably red pepper.

These were amazing! I mixed them up the night before (which was perfect because I had little to do with them the next day while getting two kids ready for school!), and I did make a few changes to them because of what I had on hand. I used turkey bacon rather than pork to cut some of the fat and calories; I also used a chopped up jalapeno in place of the diced green chilis (since I didn't have any) and added to it also about a T of chopped cilantro and about 3 chopped green onions. I used the reccommended amount of cottage cheese but halved the amount of monterey jack. The result was delicious and full of flavor, great topped with homemade pico de gallo, and I will be making these again sometime!

Yum! I'll be honest, I like these best without the bacon, chilies, and salsa. I undercook them a bit for one of the easiest, healthiest, most delectable cheese souffles you've ever tasted. I'm pretty sure that wasn't the intent of the recipe, but I'm super glad you've shared it, anyway. I've made it 3 times, now. Delish!

I've made this twice now, but I didn't exactly follow the recipe! First, and most important I think, is that the melted butter is absolutely unnecessary. I do LOVE butter, but you don't need it in these. I made these with a pound of bacon, about 8 oz of garlic Monterey Jack (from Beechwood Cheese Co.), 8 oz of sharp cheddar instead of just cheddar, and added one bunch of chopped spring onions. I didn't use the chiles so this didn't have the Southwest flavor of the original recipe, but I loved my version! I did follow the recipe otherwise, so this is a good one to alter to fit your family's tastes. Also, I used aluminum muffin cups in my muffin tins, and sprayed them well with non-stick spray, and the puffs come right out, no sticking!

Loved it! I am on a health kick right now so I used turkey bacon, egg whites, fat free cottage cheese, low fat cheddar cheese and whole-wheat flour. I omitted salt and you couldn't tell the difference. The turkey bacon adds so much more flavour to eat. I wil definately be making this again and again and again...

I made these for a retirement brunch at work and everyone raved about them. They taste like a crustless mexican quiche. The cupcake liners were a great suggestion. The ones I made without the liners didn't make it out of the pan!

OMG! Super easy and delicious!!! I don't know why but, just like others here, I forgot to add the butter!! They were just as good. I love that they're already individually portioned off in the muffin liners. Will definitely be making these again.

I also took a hint from a review and did this in muffin papers. WRONG!! Lost about half of the goodies in the paper. Next time, I'll spray the muffin tins and take my chances. The recipe itself is a delight. I got 5 stars when I served it. One comment was, "You should have used edible muffin papers"!

I give this recipe 5 Stars with these Modifications, I used Real Crumbled bacon bits instead of cooking bacon, Its easier. Next i used only 5 eggs.(I was not sure how it was going to turn out due to mixed reviews did not want to waste food!) I used 3oz of Jalepenos instead of green chile's. This makes it have a REAL Kick! I also used 1 Cup of flour. I added pepper to taste, Cut out the Butter and Salt all together. I also added diced ham. I cooked in a Muffin pan that was greased pretty well! I let the batter sit in the fridge about 10 minutes and then baked. No need to let it sit over night. I baked at 325* ( i use dark pans) for about 25 minutes and they were PERFECT! No sticking at all! My husband says this is a must have weekly! Also NOTE: With the modifications i made it made 10 Muffins. So adjust accordingly if making a larger batch.

i have to say this recipe surprised me. Not only is it simple to make but yummy as well. The only thing that I adjusted was the flour- i used an low carb alternative. I would definitely use this recipe again and again. The only thing i wasn't fond of was the saltyness- i think this could be changed by using low sodium bacon and not adding any salt to the recipe. I did have a problem with the little suckers sticking to the muffin cups- not sure what to do about that tho. Anyways, high marks for the great recipe- hope to see more from you in the future ;)

Yum.. these were a hit at breakfast today. The only thing I did differently was I halved the recipe and I didn't put it the chile peppers (I don't care for them) Next time though I might add a dash of Tabasco or some red pepper flakes. I have a feeling I might memorize this recipe. :)

I made these with egg substitute and lowfat cottage cheese. I did bake them in paper muffin liners. I would recommend baking them without liners or with aluminum liners, and I would spray the liners with cooking spray next time so the egg doesn't stick to them. The liners softened too much and couldn't support the puffs.

These were great. I used Canadian bacon, because I could buy it precooked. The only thing I would say to someone who is about to make this for the first time is that you should grease the pan (as the recipe indicates) and not use muffin papers (like many reviewers did). The papers really stick.

This recipe is amazing! I made a few substitutions/modifications: I substituted ham for bacon, and used 1/2 lb swiss/1/2 lb jack cheese, added green onions, freshly ground pepper for one batch. The other batch I added spinach, parmesan cheese and sauteed mushrooms and WOW!! Delish!! I will DEFINITELY use this recipe again and again!

These were really good, but kind of greasy. I even cut the butter down to 1/4 cup. I think it could be omitted possibly. I used paper cups as suggested by another reviewer and the eggs stuck to them. I think it would be easier without. Also, I think diced ham would be better than bacon. Only used half the cheese and I thought it turned out just fine.

I was disappointed. I used ground pork sausage but it still wasn't flavorful enough. Plus, they didn't rise at all (maybe cottage cheese too heavy?). Although I used paper liners and sprayed as well, much of the puffs stuck. Might try again but kick up with seasonings (thyme,pepper,sage,garlic) and use less cottage cheese.

Have been making this recipe for years. It's the easiest, tasty puff ever. Great for brunches, buffets, potlucks. Instead of bacon I use sautéed, cut up breakfast sausage. YUM!

Very easy and super tasty - though they do stick quite a bit to the muffin wrappers. Excellent with salsa. I used lowfat cottage cheese and sharp cheddar. Yum!

This probably has potential if you tweak it a lot. We did not care for it the way I made it. I did cut back on the cheese a little bit, but even with the full amount, I'm not sure we would like it more. The problem for us was the strange texture of the eggs. It was easy, but that's about all I liked about it.

I love these! They are such a hit at my church and with my weekly mom's group. I made just a few adjustments though: I only used 12 ounces of turkey bacon (it's all I had) and I only used 2 T of melted butter. The first time I made them I used 1/2 cup butter and when they came out of the oven they were swimming in butter, so I cut it back the second time around and they were perfect! I also made them in my silicone brownie bite pans instead of muffin pans. They don't stick at all and I like that size better because it makes it easier to serve/share with a large group of people. And the bite-size leftovers freeze and reheat really well! This recipe is a keeper!

I make these about 3x a year....I use jalapenos instead of chiles, chorizo sausage in place of pork sausage, white queso cheese in place of monterey jack and I too left out the butter. YUMMY! Great for breakfast, brunch or an appetizer (I make them in mini muffin pans and serve as an appetizer with sothwestern flavored sour cream...too good!)! I have made these as written too and they are equally good! Those that complain about fat, you can modify this SOOOO easily (no butter, ham, fat free cottage cheese, 2% ched cheese, etc..I've made this way too) and it becomes a pretty healthy dish. These aren't for everyday breakfasts/snacks anyways! :)

Sooo YUMMY! and such a flexible recipe. I sauteed fine chopped green bell pepper, minced garlic, and fine sliced green onions in a tiny bit of bacon grease and added it to the egg mixture (once cooled a little, of course). Someone suggested using cupcake papers to ease removing the egg puffs from the pan, but I just found them to stick to the paper pretty bad. We made due with scrapping the papers on our teeth - yes, it's THAT good - to get the stuck eggs off. Next time I'll just spray Pam on my non-stick pan. I omitted the melted butter, so maybe the butter is the key to get 'em to slide out of the cups (?). I also only used about 2 scant cups of fresh fine-shredded Colby Jack cheese (not the packaged pre-shredded kind!). I think the fine shred melts into the egg mixture better while baking than the normal/bigger sized shred does. Plus, anymore cheese than that might overtake the rest of the flavors. Absolutely DON'T skip the chiles! They are vital to the yummyness!! All in all, this is a super budget friendly & very tasty & very quick meal!! I just made these for dinner and froze the leftovers for quick & easy breakfasts on the go!! Thank you!! P.S. I didn't refrigerate the egg/cheese mixture. I just mixed it all together & baked!

I love this recipe I use the ground sausage instead of the bacon and I add a little fennel seed to the sausage while cooking it. I also completely leave out the butter. I only use about 1 cup of the grated cheese in the mixed up eggs and then sprinkle a little on top after they are cooked and the heat melts the cheese. When complete I use a little green salsa on the top and these are a wonderful low carb breakfast that I zap in the microwave for less than a minute and breakfast is ready...

FANTASTIC!! So incredible yummy! Made it according to recipe and everyone loved it. I read previous reviews that said it was too much cheese, I didn't find that true at all. Only thing I will do differently is use aluminum baking cups to keep muffin pan cleanup a bit easier. This will become a staple in our low-carb household!

These are AMAZING!!! They are also VERY easy to make. I cut the recipe in half and they were gone in 2 days. I'm making them again this weekend but I'm leaving out the bacon this time and going to use some veggies. Thanks so much for a great/easy recipe!!

great recipe for people who only have time to warm something up before they leave for work. I omitted the butter (made it a little sticky in the muffin liner, but didn't change the taste) and 4oz of shredded cheese. Other than that, a huge hit

These are AWESOME - perfect for little breakfasts at work for the hubby and I (25 seconds in the microwave!). A ton of good flavors in here. I used pepperjack b/c that's what I had on hand and ham instead of bacon but I can't wait to try the bacon next time. Very moist, bursting with flavor. Delish! Going to test the freezing now, wish me luck! Oh, and I used cupcake liners since everyone said it was so hard to get out of the pan, but wish I hadn't now, it sticks like glue to that paper. I will try spraying the heck out of those trays next time. Update: made this with cheese, spinach and feta and it was delicious but seems excessive on the amount of cheese (4 cups is a ton!) - I might cut down the shredded cheese by half next time. I also agree that the butter is completely not needed.

Taste is but with recipe modifications...hence 4 stars. Half the cheese is sufficient and butter isn't needed at all. Muffin cups, as suggested by reviewer,...horrible idea. They stuck terribly. Will be greasing muffin tin next time. Also...I didn't get much "puffing" effect. Not sure if that's on me.

Pretty good recipe. I did not use the green chile peppers but recplaced them with regular green peppers. Thanks

Easy and delicious. Made with ham to cut down on the fat. Have taken to several gatherings, and never have leftovers. Nice for potlucks because they're already portioned out.

Eliminate the additional salt. It makes the puffs unbearable to eat.

These are awesome. I ended up using about 8 oz monterey jack cheese, and 2 oz cheddar. I used a full package of morningstar breakfast "sausage" patties (8) instead of bacon, and cut the butter to 1/4 cup. I used the foil muffin cups as others suggested, then when the were cool enough to handle, I took them out of the liners to fully cool before freezing. They came out beautifully and taste great reheated in the microwave. I wasn't sure how they would be in the freezer, but they do quite well. I think they would be fine without butter. Yum. What a great little recipe! Hard to stop eating... Latest riff on this: Replaced half the eggs with silken tofu, used 8 oz feta, 10 oz frozen spinach, mushrooms, and onions along with my morningstar patties. I know, it's nothing like the original, but I love to riff on the basic recipe of eggs, cottage cheese, flour, and baking powder...

This is almost exactly like a recipe my mom has been making for years. It calls for a dozen eggs, not 10. Mixing it up and letting it sit is unnecessary, and a whole pound of bacon seems a little excessive. We just crumble some on top before baking. Delicious with spinach added.

11/17 To lighten it a bit, I used 10 egg whites and 5 whole eggs; 8 ozs of cheese is enough for our taste; and I skip the butter and salt. I like the idea of muffin cups, but eggs will stick to the tin and muffin liners. So I placed slices of ham in the muffin cups and pour the egg mixture inside. (And I skipped the bacon this time.) Worked like a charm! To make mini cups, spray generously with Pam and bake for about 12 minutes. Update 7/18 used my air fryer and silicone muffin tins, 330 degrees for 12 minuets.

I used a bag of Morning Star Farms Sausage Crumbles in place of the bacon and it was d-lish!

Very good and easy to make. I used about half the called for butter, but will also leave it out next time. I think they will be better and not as moist without the butter. I used green peppers and ham as substitutes.

I have to say, these turned out just the way they said they would. Don't forget the Pam though. It's needed.

Yum! These are delicious. I followed the recipe to the letter except I used bacon bits (not Bacos, higher quality ones) in place of frying bacon and they turned out delcious. Don't be scared of these even if you don't like cottage cheese, I hate cottage cheese but loved these.

These are wonderful! You can adjust the recipe to be just about whatever you want it to be. I hate making breakfast (and even eating it) but know it is so important. I made a batch of these substituting thawed, squeezed, chopped spinach and sauteed onions. They are perfect! They don't come out of the papers well, even though I sprayed the papers with non-stick cooking spray. Next time I will try making them in a well-seasoned stoneware muffin pan (without papers) and see if that helps.

I wasn't sure how I would feel about this recipe since I really do not like Cottage cheese! But I was pleasantly surprised! A few modicfications - I sauted the butter and flour to make a paste so you can't taste clumps of flour! I also used low fat cottage cheese, Jimmy Dean Maple sausage, colby/monterey/mozzarella cheese mix and green onions(no need to saute)... Bake in cupcake liners and these are tasty! Perfect for a quick breakfast - rather then making eggs every morning, since we are on a low carb diet! Thanks!

These are wonderful! kids loved them:)

These were good, but the next time I make them I would cut down on the butter.

For myself I would give these a 3 for taste. A little to cheesy and greasy for my taste, BUT my kids and husband LOVE them and they are super easy to make so therefore any recipe they like that is easy gets an automatic 5. I followed the recipe as written, but I sprayed the pan instead of using paper cups. Tonight I am making them for a third time, but I am not going to leave them overnight. I hope they turn out ok, according to other reviews this hasn't made a big difference.

Hit! My husband said they were awesome and my two-year old who won't eat eggs gobbled them up (as pieces) too - we called them "cheesy puffs" so he'd try them. Really, there is more cheese than egg anyway. I followed the original recipe and the other suggestions to use muffin cups. I sprayed with olive oil and the puffs slid right out of the foil liners but still stuck to the paper liners. Next time I'll probably just use the EVOO spray on the pan and skip the liners.

This sounded so good and turned out to be awful. It was tough and heavy and had a bad after-taste.

So good and easy. I put in chicken instead of bacon, and had them for dinner.

Very good! These freeze well too!

These are quite good right out of the oven. I changed the recipe to suite my own tastes, which is why I didn't rate it 5 of 5 stars. I added about 2 cups of fresh spinach to the cooked bacon, along with about 1/2 cup of sauteed red onion. I did not add the butter, as previous readers suggested, and I used less than 1 pound of cheese, which was a mix of mild cheddar and colby jack. I also sprinkled in some paprika for color. Next time I would like to add more spices, use sausage instead of bacon, and add some other vegetables like sauteed tomato or zucchini. It's quite possible to make many variations of this recipe.

Great recipe. My kids loved it. It makes a good quick heat and eat for the kids before they get on the bus early in the morning (of course if you make them ahead of time and put them in the fridge and just reheat. I left out the chili peppers but otherwise I made them following the recipe.

I've made this several times since I found the recipe and it is always a hit. My favorite was in a 13x9 baking pan instead of the muffin cups. I omit the salt, use 3/4 of the butter and turkey bacon to lighten it up.

Followed the recipe, with two exceptions: omitted the butter and the salt. Still, these were much too salty for my taste.

Made a half-recipe, used Morningstar vegetarian Sausage Crumbles instead of bacon, no chiles, and low-fat cheddar and parmesan for cheese. Perfect for a ladies' cabin weekend brunch dish. Reheat like a dream.

Pretty good. I like to make a breakfast thing that we can eat on the run all week. This gives us something we can get hot and a change from bread-based items. I will leave out the chilis next time and maybe sub with onions and peppers sauted. The chilis gave it a funny taste I thought.

This is what I make every 4th Sunday for our churches "Coffee Shop" I have been making these AT LEAST once a month for over a year now. People love them and always want the recipe. Now when I bring in the puffs, I always bring a few copies of the recipe. The ONLY changes I made was,instead of making bacon crumbles from scratch, I buy the REAL BACON CRUMBLES in the crouton section of the store. (Much faster!) and I use the Chedder/Monterey Jack mix (Called Fiesta blend) I always make way more than is needed for the Coffee Shop so I have a few the rest of the week for breakfast! Make sure though when you make them, to put them in spray coated aluminum cupcake liners in the muffin pans. DON'T PUT THEM IN THE PAPER. You'll never get them out without a struggle.

This is a great recipe. I first made it for Christmas morning last year. I am not fond of green chilis so I just grate some onion instead to zip up the flavor. I have done it both with the chilis as well as using ham or other meat. It is always good. I also play with the cheese, everything from cheddar to cut up small chunks of cream cheese instead of cottage cheese. Always comes out great!

These are wonderful! I stuck to the recipe except I halved the melted butter, splitting the difference between the recipe and the reviews that suggested eliminating it altogether. I sprayed my muffin pan with Crisco butter flavored cooking spray and had no problem at all getting the puffs out of the pan. I think next time I will cook the bacon in the microwave since frying the bacon in the skillet was the messiest and most time consuming part of the process for me. Great recipe!!!

Hmm! I made this for breakfast this morning. I made a few changes and it still turned out great (I plan on buying the correct ingredients and making a full batch to freeze). First off I made 1/4 batch, because it's just me. Second, I didn't have cottage cheese so I used plain yogurt and shredded parmesean (recipe called for 1/2 cup so I used 1/2 cup of each). Then I cubed up some feta cheese and threw that in too. I also don't like spicy, so instead of the peppers I used San Francisco mixed veggies (green beans, peppers, onions, broccoli). Finally I used whole wheat flour and I didn't have muffin tins so I made it as a loaf. It turned out great, fluffy and delicious, I can't wait to try it with cottage cheese!

I have made this twice now and absolutely LOVE it! These are Y-U-M-M-Y!!! Great for company!

These were good, but I didn't love them. However, three of my seven guests requested the recipe, so they were a hit in that regard! They do tend to stick. I tried them with foil liners and with a lightly greased muffin pan and both methods had sticking problems. I'd suggest using liners and spraying them with non-stick spray. The muffin pan was a pain to wash..save yourself the grief.

I made these for bunch today and they are fantastic! I also used ham instead of bacon simply because it was more convenient. This one is definitely worth repeating. Thanks for the recipe!

I made this for a brunch cooking club addition. It was a big hit! We're going to try it again with sausage added instead though since I suck at cooking bacon.

delicious. Omitted the butter and did use only half the amount of cheese listed. Also used shredded gouda, cause i didnt have the other cheese at hand. I kept eating them for both lunch and breakfast. they were a bit too salty tho, will use a bit less bacon next time. I also used a silicone pan for them. No sticking and cleans up easily.

What a great and easy breakfast that looked just like little baby quiches! I learned from everyone else and didn't use the paper but sprayed my non stick muffin pan and with a gentle swirl around the edge with a knife, they popped right out. I used good old New Jersey Taylor Ham instead of the bacon and for an Italian twist I made some using pepperoni, provolone cheese and topped them off with brushetta. Yum and thank you so much Karen!!

Substituted sour cream for cottage cheese and real bacon bits for the bacon since that's all I had, and I added onion. Very good and easy.

These were AWESOME! My 3 year old loved them, too! Great way to get her egg and cottage cheese intake, since she won't eat either! I substituted the green chile peppers with a tsp of cajun seasoning and added a sprinkle of paprika and parsley flakes on top for decoration! I would recommend the tin foil baking cups vs. paper cups... they pealed away perfectly from the foil cups, but stuck to the paper cups. Looking forward to trying these without the butter and substituting the bacon with either turkey bacon or sausage for a healthier version! This will definitely be a new family fav!

I prepared this for Christmas Day breakfast and it was a hit. I did not prepare and refrigerate overnight and it was just fine, although next time I will know that I have that option! I am also going to reduce the butter as some readers suggested.

Hmm...not really sure. If you like quiche, you'll love this. My family was not interested at all. My husband tasted and didn't like. I think they are okay, but if I do them again, I might do green onions instead of diced green chilis and I will add salt and pepper. I did cut the recipe in half too, which turned out just fine.

I almost didn't make these after reading the reviews about the puffs sticking in the pan but decided to give it a try anyway. I have 2 muffin pans, one new and the other quite used. The puffs slid right out of the newer pan but stuck in the older one leaving me to believe the pan might be the cause of the issue of their sticking. I would also use only 1/4 c of butter next time.

I brought these into the office for a co-workers birthday breakfast, and they went like hotcakes! I substituted turkey bacon, and topped off each puff with chopped scallions before baking. I found that they needed slightly more cooking time than recommended in the recipe - about 35 minutes to brown on top. My only complaint was that between the bacon, the cheese and the extra salt, they got a little TOO salty. Next time I'll only add a dusting, not the full 1/2 tsp.

Wow, this was greasy! I used bacon and all the butter the recipe called for. I wish I'd read a few reviews and used ham and less to no butter instead. They also came out really salty. Probably because of the bacon-butter combo. I'm glad I only made 1/2 batch though the thought of eating all 12 grease bombs is making me a little queasy.

Really good

pretty tasty and versatile - can imagine subbing all kinds of breakfast meats and veggies...Great to make ahead for weekday breakfasts for the kids, just zap for a minute in the microwave and you are on your way!

Very good base recipe! I halved the amounts (just 2 of us). I didn't have any green chilies, so I added about a cup of chopped and sauteed onion (with garlic). Added 2ish cups of chopped spinach. I baked them in silicone baking cups, sprayed with Pam first and they popped right out! So light and fluffy.. yum!

Yum, yum, YUM! We don't like chili peppers, so I diced red and green bell peppers, which also made for a colorful touch. And I even added a bit of broccoli so that it wouldn't go to waste. Instead of bacon, I used sausage. I'm not a believer in deviating too much from the recipe, but it was great for our tastes and what happened to be in the fridge. What it showed to me is that this recipe is perfect for customization. Maybe a different cheese, meat, veg, whatever is all it takes to make it perfect for you and your family. I knew when my husband moaned throughout eating them that I'd found another keeper! And it's also low-carb, which is our lifestyle. Thank you for sharing, Karen.

Great little recipe! I added some chopped green onion and a couple of shots of tabasco. I omitted the butter but otherwise followed the recipe exactly. They turned out beautifully - I got 32 instead of 24. Put them in the freezer. Take 2 out and microwave them. Scrape them into a tortilla, smush them up and toss in a spoonful of salsa. Breakfast to go - great!

We made these for a group breakfast this morning. They were delicious and popular with kids and adults. We subbed cheddar cheese for the monterrey jack cheese to add color and we added a diced, sauteed medium yellow onion in place of meat.

These were really great! Only thing I did different was used a 4 oz. can of green chile peppers (I had one in the pantry so I just used that instead of buying another, larger can.) It gave just a hint of the pepper flavor, which was good for my kids since they don't care for super spicy, but I'm sure with the larger can they'd still be just as good!