Jenny’s Egg Puffs with Prosciutto Bottoms
Made using eggs, three cheeses, and prosciutto, these savory egg puffs are a heavenly treat.
Jenny’s Egg Puffs with Prosciutto Bottoms
Photo Credit : Nico SchincoI’ve known Jenny since I was a little kid, as our parents are old friends, and she makes a mean cheesy egg situation that I am obsessed with. I love that it calls for Muenster cheese and cottage cheese and cream cheese. And I also love that I thought to make it muffin-sized and to line each cavity with a slice of prosciutto. If you’re not a meat eater, you can bake the puffs in cupcake liners for a truly portable snack experience, or bake them directly in the greased tin for an extra-crispy bottom. Go to town with green chilies, chives, herbs, bacon bits, etc.
This recipe from Jessie Sheehan appeared in the Sep/Oct 2024 issue of Yankee Magazine. Jessie has published more than 200 such recipes in her most recent books, Snackable Bakes, and her latest, Salty, Cheesy, Herby, Crispy Snackable Bakes, from which these recipes are excerpted.
Yield:
12 puffsIngredients
Cooking spray, for the muffin tin
12 slices prosciutto
4 large eggs, lightly beaten
½ cup whole milk
¼ cup unsalted butter, melted and slightly cooled
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup (33 grams) all-purpose flour
2 cups (200 grams) shredded Muenster, Monterey Jack, or low-moisture mozzarella
1 cup cottage cheese, 2 percent fat or higher
2 ounces full-fat cream cheese, cubed
Instructions
Preheat your oven to 350°F. Generously grease a 12-well muffin tin with cooking spray. Line each well with a slice of prosciutto, folding it to make it snugly fit the bottom and sides of each cavity.
Whisk together the eggs, milk, and melted butter in a large bowl. Sprinkle the baking powder, salt, and pepper over the egg mixture and whisk to combine. Whisk in the flour and then the shredded cheese, cottage cheese, and cream cheese. Evenly pour the batter into the prosciutto-lined wells of the prepared tin (each will be pretty full).
Bake for 30 to 35 minutes, rotating at the halfway point, until a wooden skewer inserted in the center comes out clean.
Remove the tin from the oven and let cool briefly on a wire rack before running a knife around the edge of the muffin wells and removing the egg puffs. Let the puffs cool for at least 10 minutes and serve warm or at room temperature.
