A Cheeky Changeling - The Official Ezine of Changeling Press

by Jade Buchanan

I have another recipe for you this month!! How exciting

This month's recipe is courtesy of Jo, who very graciously sent me something new to try out. When I asked her if it would be easy to make, she said, "Not hard at all - even you could pop them out one morning and surprise everyone."

I wasn't too sure what she meant by that "even you" part, but I decided to put my poor cooking illiterate pride on the backburner so I could pop out a very special recipe for you guys. Here's the recipe! Enjoy

Easy Baked Baby Egg Puffs

Ingredients

1 bag grated cheese mix (or you can grate a block for what you need)

2 slices of diced ham or 6/7 slices of cooked, crumbled bacon - amount varies depending on if you are doing for yourself or a crowd.

Diced onion, bell peppers, chillies or any other topping you would like in an omelette.

5 or 6 beaten eggs (depending on the size of them) or you can use Eggs Beaters. The Southwestern have the onion and bell peppers already added.

Steps

1. Pre-heat your oven to 375.
2. Grease a cupcake pan (sides and especially the bottoms. (A cupcake pan works great for when you have tons of people but I made this for dinner one night so I used a small soufflé dish since it's a single serving and just cut the ingredients.)
3. Put in your fixings (meat, cheese and veggies) about halfway full. (For myself, I just used green peppers, bacon and cheddar and mozzarella cheese. I'm not all that adventurous when it comes to veggies.)
4. Pour the egg mixture over the fillings in each cup - fill until about a quarter of inch from the top. These will rise so you want to allow some room.
5. For full cup cake size tins - cook for 40 minutes (If you want to use the tiny appetizer size tins it's about 10 to 12 minutes) or until the top of the eggs are turning lightly brown.
6. When done, take a knife and loosen the edges and gently turn out onto either a plate or a cooling rack. Serve immediately.

Note from Jo: They will look something like small soufflés when you pull them out and will deflate a bit when cut. (Note from Jade: With my luck I was expecting my Baby Egg Puff to deflate faster than my spirits when I'm having trouble with a WIP, but I was wonderfully surprised when it maintained its shape.)

Oh wow, can I just say this was a very easy dish to make. It wasn't at all like making an omelette, which I must say is a specialty of mine. Okay, okay, I can't make omelettes without burning them but I think I've gotten used to that just-slightly-burnt taste. But, I didn't burn this so I can see the Baby Egg Puffs becoming part of my weekly menu! Yes, I am an idiot. Anyway, these Easy Baked Baby Egg Puffs were great as dinner but I can imagine they'd be even better for brunch with a whole bunch of people over. Plus, I just like saying the name

So, there you have it. A nice and simple recipe that even I can make. And if a not-so-great chef can perfect a dish like this, you'll have no problems : Although, I'm still giving Jo the evil eye for her "even you" comment. We's going to have to talk, Miss Jo!!

Happy reading, and safe cooking!

Jade

P.S. Do you want to get in on the action and test Jade's cooking skills personally? Send her a recipe at jade.buchanan@yahoo.com before January 15th and the winning recipe will be cooked up and featured in the February issue of A Cheeky Changeling. The winner will receive a Changeling ebook of their choice!! Get out your Valentine's specials, everyone!!