Mother’s Day Chili Egg Puff

Green Chile Egg Puff

Here’s one of my all-time favorite egg-wonderful breakfasts…granted, it has to be started the night before, but the ‘fridge really does most of the work…

My mother-in-law, Dixie, served this on Christmas morning, after the presents were opened. She was kind enough to share the original recipe (jotted down before I was born), and gave me the okay to share it.

Easily, the best egg dish I’ve ever had, and it’ll be the traditional Christmas breakfast at our house from now on!

Light, fluffy, savory, ethereal…like eating an egg-flavored angel!

I’ll be preparing this dish this morning, on AM Northwest (9am PST, KATU2), if you want to see it made live!

Home Chef AM Northwest

UPDATE: You can watch the clip from this morning’s show, here, on the AMNW page!

Here it is…

Nana’s Chile Egg Puff
10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 pint small-curd cottage cheese
1 lb Italian 5-Blend cheese, grated
1/2 cup butter, melted
6 oz can diced green chilies
12-24 hours in advance:
Beat eggs until a very light lemon color, add flour, baking powder, salt, fold in cottage cheese, cheese, & butter. Stir in chilies.

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Pour mixture into a well- buttered 9×13 dish. Cover and refrigerate over night.
Preheat oven to 350′ and bake 45 minutes covered. Uncover and bake an additional 15 minutes or until center firms.
Note: the center of the dish will remain very “liquidly” until the contents reach a specific heat, and then will firm up very quickly.
Serves 12
PS- If you like a little spice in your life, Tillamook’s Hot Hananero Jack cheese launches this already-awesome dish right into the freakin’ stratosphere!

The Home Chef: Transforming the American KitchenFor many more delicious dishes to make Mom and family, which out “The Home Chef: Transforming the American Kitchen!”

Available in the Chef Perry Bookstore and on my page at!