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.