I read cookbooks like novels. I have quite a collection of them, but the excitement of a new selection of mouthwatering, recipes always makes me giddy with the thrill of rolling up my sleeves to try something different.
That is why I love the library. Recently I found a great breakfast recipe in a Taste of Home cookbook and tried it out on Sunday morning before church. It is so simple to put together, and while it bakes I can take a shower and get ready. These cheesy egg puffs with sausage, onions and cheese are so “breakfasty” and scrumptious. The texture is absolutely divine, kind of like a combination of a souffle and a mousse. These are perfect little individual omelets.
Serve these for brunch or for overnight guests, who will be so impressed. And full. There are endless possibilites for fillings for these egg puffs. Basically, you can use any flavors that you like in your omelets – bacon, mushrooms, peppers, tomatoes, ham, asparagus, zucchini, etc.
They are also great as leftovers. I didn’t realize I would have 23 little omelets for just the two of us 
, but we heated them up that week for a quick breakfast.
Adapted from a Taste of Home recipe.
Yields: 23 egg puffs (I know it’s a wierd number, but that’s how much I got)
Ingredients:
6-8 oz fresh sausage (Polish, Italian, breakfast – whichever one you like)
1 onion, minced
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
10 eggs, lightly beaten
2 cups cottage or ricotta cheese
1 1/2 cups grated cheese, (mozzarella, provolone, monterey jack, etc.)
1 stick (1/2 cup) butter, melted
1-2 tablespoons fresh parsley and chives, minced
Preheat the oven to 350 degreese. Grease 2 muffins tray.
On medium high heat, partially cook the sausage. Add the onion and continue cooking until the onion is tender and the sausage is fully cooked. Drain on a paper towel.
Meanwhile, whisk together the dry ingredients – the flour, baking powder and salt.
In a large bowl, mix the eggs, ricotta/cottage cheese, cheese and butter.
Mix in the sausage, onions and herbs.
Add the dry ingredients, mix to combine.
Fill the muffin cups 3/4 full. I use an ice cream scoop - it’s the perfect amount, each egg puff is the same size, so they bake evenly.
Bake for about 30-35 minutes.
looks so good!!! I have to try !!!!!
Mom just made some. They were so good. Thanks for the recipe Olga
Yay! I’m so glad you liked them!
Made double today.They were so good !!!! Everybody liked them so much!!!! Will do again !!!!! Thank you for recipe Olga!!! So proud of you!!!!!!
That looks like the perfect breakfast food! This is a great idea for company; make ‘em all in one swoop! Thank you!
Oh and I too absolutely love the library. I’ll be happy to re-discover it now that I’m done with classes!!! I miss my novels, I mean cookbooks
I know what you mean. I remeber feeling like a mountaing fell off my shoulders when I was FINALLY done with nursing school and passed my Boards. Congratulations. Enjoy some time to yourself:)
These look so tasty and easy! Just a quick question – what can I substitute if I am making it for some company and they are vegetarian? If I leave off the sausage, can I add some different veggies?
Natalie,
You can use mushrooms, peppers, tomatoes, zucchini, asparagus, etc. Just cook it first by roasting or sautéing before adding to the egg and cheese mixture.
Hi Olga!
I’m thinking about making a large batch and freezing them, have you tried doing that? Wondering if they would defrost nicely.
Hi Irena! I’ve never tried it, but I don’t see why not. I’ve had great results with egg dishes in the past. I make breakfast burritos with eggs and freeze them. I think these would work well too. Let me know how it turns out.
Olga, thanks so much for this recipe!! I’ve made these puffs 4 times already!!!! and they turn out better and better every time
I donno what it is about eggs but I always crave them like crazy.. 
this last time I omitted the onions and they turned out the best!!! my hubby even commented on how much better he liked them
I have made 2 more batches since and froze the leftovers. I dont have time to defrost them so I just pop them in the microwave and let me tell you.. I can’t taste the difference between frozen or fresh! Same great taste!!!
So you put them in microwave frozen?
Alla,
I never froze mine, but I think they should be fine microwaved straight from the freezer.
Anna, yes I do pop them into the microwave frozen until they heat throughly.
I finally made them Olga and I am not disspaointed
They are delicious. Very interesting texture!
^*so sorry, i meant Alla..
These were awsome, thanks Olga for the post. I also froze mine and then defrosted them in my toaster oven for about 4-5 min and they tasted freshly made. Thank You!!!
Made this yuminness two days ago in the evening, then had them with coffee next morning as they were – cold, and they were DELLLLISH!:-P Had 2 with coffee this am too. I used Johnsonville sausage and ricotta cheese, turn out absolutely amazing!!!
thank you again, for all the great recipes and helpful tips.
God bless you, girl!
That’s great, Oksana! I’m glad you liked it. I love how versatile they are and how easy to make. It’s actually on my menu for this weekend:).
Olga, do you think I can make the batter/filling ahead of time as in night before and then just fill and bake morning of?
Alla,
I wouldn’t make it the night before, since the batter has baking powder in it, which starts to react as soon as you make the batter. You can prep everything ahead of time, (cook the filling, mix up the cheeses, mix the dry ingredients separately) and the next morning mix it all together. For best results, that’s what I would suggest.
Perfect! Thank you!
Made these and absolutely loved them!!! Froze extra ones, they heat up great in the microwave!!! Love your recipies and ideas!!! Thank you so mich for sharing them with us!! I recommended your site to all my friends and family. My mom absolitely loves your site too !!!
Thank you, Yana; I really appreciate that!
I’m so happy to hear your success stories. It’s such an awesome thing when I hear of other families enjoying our family favorites too.