My aunt in Connecticut would make this egg dish and I think it's from a church cookbook. My mom probably knows the other name of this but I can't remember it. I've changed the original recipe a little bit (halved the butter and increased the eggs) and I still love it. My daughter was calling it "puffy eggs" this morning and the puffy corners are the best part! It's sort of like a German pancake but a savory version. You can leave out the seasonings or substitute something different for the mustard and paprika. I usually grind some fresh pepper over the top.
Puffy Egg Casserole (Serves 4)
2 T butter
1/2 c. flour
1/2 c. milk
3 eggs
1/4 c. grated cheese
1/4 c. chopped cooked bacon (or diced ham or turkey)
1/4 tsp. mustard powder
1/4 tsp. paprika
Preheat oven to 425 degrees. Put the butter in an 8x8 pan and let it melt in the oven. Mix the flour and milk together. Beat in the eggs, mustard, and paprika. Pour the batter in the pan and sprinkle the cheese and meat over it. Bake it for 15 minutes or until the corners are puffy and light brown and the eggs are set. Serve it hot out of the oven.
Our littlest food critic gave it 2 thumbs up!
A pancake? Heck, Bec, your camera makes it look more like an egg pizza! This does look tasty.
ReplyDeletePuffy Egg Casserole works as well as any other name I've heard! I'm glad to see it lives on, its still one of my favorites for company breakfast, so easy and always tasty!
ReplyDeleteI've never seen anything like this. Looks really good though.
ReplyDeletewhat's not to like?
ReplyDeleteEasy and yummy, just what I like. But I'll try without the bacon...
ReplyDeleteThis looks really good. I will be trying it.
ReplyDelete