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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sausage and Cheese Egg Puffs Recipe

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This recipe for Sausage and Cheese Egg Puffs, by , is from The Gustafson Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barb Gustafson


4 large mushrooms sliced
4 green onions chopped
1 Tbs butter, divided
1/2 c butter, divided
1/2 c all-purpose flour, divided
1 tsp baking powder
1/2 tsp salt
10 eggs, lightly beaten
4 c shredded monterey jack cheese
1 c crumbled pork sausage, fully cooked and drained well
2 c shredded cheddar cheese

In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. Set aside.
In same skillet brown and crumble the sausage. Drain well on paper towels.
In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses.
Melt remaining butter; add to egg mixture.
Stir into dry ingredients along with, sausage crumbles, and mushroom mixture.
Fill greased muffin cups three-fourths full.
Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
Carefully run a knife around the edge of each muffin cup before removing.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr 10 min




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