Chive and Cheese Puffs

These Chive and Cheese Puffs are one of my favorite breakfast treats. I like to make them ahead and just warm up 2 or three of them to have with my morning maple syrup latte. They are super simple to make and you can adapt the ingredients to your preferences or what you have in your house. I have chives in a pot on my deck, but you could use any fresh herb. Thyme or Basil would be really good. I really like to use swiss cheese but if you prefer cheddar or mozzarella, use that instead.

Chive and Cheese Puffs are made out of a batter similar to popovers, but you add herbs and cheese. They are great for breakfast or a snack or would be amazing at brunch.

Chive and Cheese Puffs

2 Tablespoons cooped fresh chives

4 oz Swiss Cheese, shredded

3 Eggs

1/2 Cup Milk

1/2 Cup All Purpose Flour

1/2 teaspoon Coarse Sea Salt

1/8 teaspoon Red Pepper Flakes

Cooking Spray

Directions

Preheat oven to 425 degrees Fahrenheit.

Spray a 12 cup nonstick muffin tin with cooking spray. Divide the shredded swiss cheese among the 12 muffin cups. Sprinkle the 2 Tablespoons of chives over the shredded cheese.

In a blender or the cup of stick blender, add eggs, flour, milk, salt, and pepper flakes. Blend until combined about 15-30 seconds. Pour batter into the muffin cups with cheese and chives.

Bake for 15  minutes. The batter will puff and brown. After you have removed the puffs from the oven, they will deflate leaving a custard-like interior that is my favorite part of the cheese puffs.

Serve immediately or refrigerate in an air-tight container for up to 5 days. Reheat before serving.