Baked Egg Puffs

This recipe also uses yellow squash. They are suppose to "puff" up above the rim of the ramekin cup, but the mugs I used were quite wide so mine didn't look as puffy as the photo in the cookbook. Still I thought they were yummy and a fun new way to use up eggs.

2 large eggs
4 large egg whites
1/2 cup yellow squash or butternut squash butternut squash
2 Tbsp shredded reduced-fat Cheddar cheese
2 Tbsp all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat the oven to 400 degrees. Coat 4 (1/2 cup) mugs with cooking spray and set on a baking sheet.

In large bowl, whixk the eggs, egg whites, squash puree, cheese, flour, baking powder, and salt until combined. Divide the mixture among the cups and bake until the tops are puffed up and the eggs ar no longer runny in the center when pierced with the tip of a knfe, 13 to 15 minutes.