Reviewed: Dec. 22, 2007

These were great and very easy. I needed to make something for my daughter's school breakfast holiday party. I loved that I could do half of the work the night before. I used chopped ham and 2 8oz bags of finely shredded cheese, half colby/jack and half sharp cheddar. I omitted the chilis since they were for 8-year-olds, but next time I make this for the family, I'll divide the batter and make some w/the chilis, perhaps also sauteed onions. Also would be great with sausage and very well-cooked crumbled bacon. After reading some of the reviews, I invested in 24 silocone baking cups -- not the pans but re-usable liners for muffin pans. These things are amazing! The puffs just popped right out after they'd cooled a bit and absolutely no mess. I can't recommend them enough. Overall, this is a great recipe that can be made kid-friendly, but also adapted in so many ways for more adult tastes.

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MAINEMOM

Cooking Level: Intermediate

Home Town: Orofino, Idaho, USA

Living In: North Berwick, Maine, USA

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Reviewed: Dec. 19, 2007

I made this for a potluck at work and everyone loved it, even if the paper cups stuck to the E&C Puffs. I heeded the advice given about leaving out the butter, only put in 2 cups of cheese and used Fat free cottage cheese. Everyone loved them!

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Amy

Cooking Level: Beginning

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Reviewed: Nov. 1, 2007

I make these about 3x a year....I use jalapenos instead of chiles, chorizo sausage in place of pork sausage, white queso cheese in place of monterey jack and I too left out the butter. YUMMY! Great for breakfast, brunch or an appetizer (I make them in mini muffin pans and serve as an appetizer with sothwestern flavored sour cream...too good!)! I have made these as written too and they are equally good! Those that complain about fat, you can modify this SOOOO easily (no butter, ham, fat free cottage cheese, 2% ched cheese, etc..I've made this way too) and it becomes a pretty healthy dish. These aren't for everyday breakfasts/snacks anyways! :)

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Oct. 31, 2007

i love these! i too left out the butter and only used half of the amount of shredded cheese. i used double the amount of chiles because i love them. my boyfriend wanted to try a bite and he ended up eating 4! he says he can't wait until tomorrow morning so he can eat more! he wants me to make them for his office!

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DJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Vinings, Georgia, USA

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Reviewed: Oct. 29, 2007

Very good recipe! Made for a brunch and they were gone in minutes! Will make again.

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jerb4

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Reviewed: Sep. 23, 2007

I take this to work to share when we have morning meetings. It's always a big hit! I get asked for the recipe often.

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JOMEHU

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Mills River, North Carolina, USA

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Reviewed: Sep. 6, 2007

Great recipe. My kids loved it. It makes a good quick heat and eat for the kids before they get on the bus early in the morning (of course if you make them ahead of time and put them in the fridge and just reheat. I left out the chili peppers but otherwise I made them following the recipe.

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jynx

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Reviewed: Jul. 29, 2007

I have had this recipe for about 6 years and been using it. We love it, I just had to join to write a review. I take these to work sometimes and people mug me for them! Thank you so much for the wonderful recipe, though I consider it 'mine' now, hope you don't mind! LOL (;

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greatskate

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Reviewed: Jul. 26, 2007

These are great for an easy breakfast for company or yourself! They feeze great and can be thawed in the fridge overnight and just popped in the microwave for easy warming. They are so versitile and easy to make to your liking. I usually use ham to make it even easier and add whatever veggies and cheese I have on hand. Yummy....also the butter is NOT needed!!

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bamhall

Cooking Level: Expert

Living In: Auburn, Nebraska, USA

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Reviewed: Apr. 9, 2007

These little puffs are delicious and everyone at our Easter church breakfast enjoyed them. I did change it up a bit to suit my low cholesterol diet. I used canadian bacon, egg substitute, lowfat cheese and wheat flour. My pot of chives are looking great right now so I also added a handful of chopped chives which gave them a good flavor. I used mini muffin pans which are teflon coated and I also sprayed each tin with canola but they still didn't want to come out of the pans so that was a bit time consuming. After the first 3 pans I decided to use paper liners in the next 3 pans. These are the ones I took to the breakfast. They were very pretty but you had to did them out of the paper liners which wasn't the idea I had in mind. Oh well, they were still mouth watering.

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Tinky

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Reviewed: Apr. 1, 2007

I've made this twice now, but I didn't exactly follow the recipe! First, and most important I think, is that the melted butter is absolutely unnecessary. I do LOVE butter, but you don't need it in these. I made these with a pound of bacon, about 8 oz of garlic Monterey Jack (from Beechwood Cheese Co.), 8 oz of sharp cheddar instead of just cheddar, and added one bunch of chopped spring onions. I didn't use the chiles so this didn't have the Southwest flavor of the original recipe, but I loved my version! I did follow the recipe otherwise, so this is a good one to alter to fit your family's tastes. Also, I used aluminum muffin cups in my muffin tins, and sprayed them well with non-stick spray, and the puffs come right out, no sticking!

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Lianne

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Concord, North Carolina, USA

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Reviewed: Mar. 29, 2007

Man these things are good but you can tell by looking at them that they are not good for you! Can't even tell the cottage cheese-which surprised me. These are rich, and you can see the grease. I followed the recipe. They did stick some and I even coated the pan-which surprised me. If you can look beyond the unhealthful factor-these are tastey!

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KELCI ROBINS

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Reviewed: Feb. 10, 2007

These were fabulous (with a few modifications)! I did not mix these up the night before - I don't know what the advantage would be. This is a quick breakfast dish already. First, 1/4 cup of butter is all that is needed. Secondly, 2 cups of shredded cheddar/monterey jack cheese is a better amount. I can't imagine this with more cheese than that. I used diced ham and sprinkled some freeze dried chives on the tops before baking for extra flavor & color. A note on pans - for one tray, I used my Pampered Chef stoneware muffin pan (still sprayed with Pam) and they puffed up beautifully & came out perfect. My other pan, an old non-stick sprayed with Pam - didn't come out as puffy, or as easily. I will buy a 2nd stoneware pan now! Thanks for the yummy breakfast!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 10, 2007

delicious. Omitted the butter and did use only half the amount of cheese listed. Also used shredded gouda, cause i didnt have the other cheese at hand. I kept eating them for both lunch and breakfast. they were a bit too salty tho, will use a bit less bacon next time. I also used a silicone pan for them. No sticking and cleans up easily.

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Asphyx

Cooking Level: Beginning

Living In: Delft, Zuid-Holland, Netherlands

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Reviewed: Jan. 7, 2007

Delicious! Made them for Christmas brunch and everyone came back for more. The 2nd time I made them, however, I completely eliminated the butter and actually preferred them that way--they seemed fluffier and less greasy (and obviously were slightly healthier). Will make these again and again!

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tholmes

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Reviewed: Dec. 31, 2006

These were Okay. Reduced the cheese and butter in an attempt to cut some fat. The taste was good but they did stick on the bottom. Probably will not make again. If I am going to eat this much fat, I'd rather eat cheesecake.

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SOUP LOVER

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2006

I got this recipe ages ago off this site, and this is by far my most frequently requested breakfast treat I've ever brought to work! I leave out the chiles and just use pepper jack instead of plain monterey, and (depending on who I'm making them for) may toss in a pinch of cayenne. They're not health food by any means - they kind of "unpuff" and seem to get greasy as they cool - but the guys in my office just smash 'em in a biscuit or english muffin and plow them down one after another! A real hit!!!

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Cookie

Cooking Level: Expert

Home Town: Highland Falls, New York, USA

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Reviewed: Dec. 25, 2006

I made this for a brunch cooking club addition. It was a big hit! We're going to try it again with sausage added instead though since I suck at cooking bacon.

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posey46

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Reviewed: Dec. 18, 2006

I made mini and regular sized puffs. While something a little different for breakfast they weren't espeially 'amazing' as I expected from the reviews and I would only make it for my family. Thanks but I'll have to search for the 'keepers' to serve to guests.

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MOUSIREID

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Reviewed: Nov. 27, 2006

These are excellent. I debated on whether to add the green chiles but I did and its the only way to go! They were awesome! I've also made them w/ham and sausage and just can't stop eating them! Definitely a keeper receipe!

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jrtm

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