Low-Carb Chile Egg Puff Recipe

This Low-Carb Chile Egg Puff recipe is an excellent choice for Mother’s Day because it offers a delicious, satisfying, and nutritious meal that aligns with your low-carb or keto diet. Egg-based dishes are popular for low-carb breakfasts due to their high protein content and versatility. Our Egg Puff recipe (basically an egg casserole) is a great option for a special occasion like Mother’s Day because it can be prepared in advance, allowing for more time spent with loved ones on the day itself.

Low-Carb Chile Egg Puff Recipe

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Serve this versatile dish for brunch or supper. And don’t be afraid of those chilies: The mild ones aren’t hot, they’re just very flavorful. (And if you like hot foods, feel free to use jalapeños instead of the green chilies.)

Author: Dana Carpender
Yield: 4 servings 1x

Ingredients

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6 eggs
1/2 teaspoon salt or Vege-Sal
1/2 teaspoon baking powder
1 cup small-curd cottage cheese
8 ounces Monterey Jack cheese, grated or Mexican cheese blend
3 tablespoons melted butter
1 can (4 ounces, or 115g) of diced green chilies, drained

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Instructions

Preheat the oven to 350°F (180°C, or gas mark 4).
Coat an 8×8-inch (20 × 20 cm) Pyrex pan with cooking spray or butter it generously.
Break the eggs into a bowl and beat them with a whisk. Whisk in the salt and baking powder, mixing very well.
Whisk in the cottage cheese, Monterey Jack cheese, melted butter, and chilies. Pour the whole thing into the prepared casserole, put it in the oven, and bake for about 35 minutes. (It’s okay if it’s a little runny in the very center when you spoon into it; that part acts as a sauce for the rest.)