Low-Carb Chile Egg Puff Recipe

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.)



Units Scale

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


  1. Preheat the oven to 350°F (180°C, or gas mark 4).
  2. Coat an 8×8-inch (20 × 20 cm) Pyrex pan with cooking spray or butter it generously.
  3. Break the eggs into a bowl and beat them with a whisk. Whisk in the salt and baking powder, mixing very well.
  4. 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.)


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