Baked Egg Puffs (with butternut squash puree)
Active Time: 5 minutes | Total Time: 20 minutes | Serves Serves 4 to 6
- nonstick vegetable cooking spray
- 2 large eggs
- 4 large egg whites
- 1/2 cup butternut squash puree
- 2 tablespoons grated Cheddar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Heat the oven (with the oven rack in the middle) to 400°F. Coat 4 (1⁄2-cup) ramekins or coffee cups or a 6-cup muffin tin with cooking spray.
In a large bowl, crack the 2 eggs. Then separate the 4 whites from the yolks; save the yolks for another dish. Whisk together the eggs, egg whites, puree, cheese, flour, baking powder, and salt until combined. Divide the mixture among the ramekins, cups or muffin tin (use all 6 of the muffin cups) and place on a sheet pan.
Bake until the tops are puffed up and the eggs are no longer runny in the center when pierced with the tip of a knife, 13 to 18 minutes. Serve immediately.
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