That's the goal anyway. And one recipe is not only great for snacking, it's also fantastic for breakfast. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about another cookbook author named Jessie Sheehan. She wrote the book Salty, Cheesy, Herby, Crispy Snackable Bakes. In that book is a recipe for Egg Puffs. Amy told Tonia it's a savory snack, or breakfast that really satisfies!
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
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.
