- 1 cup milk
- 1/4 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup sharp cheddar cheese, shredded
- 8 slices bacon, cooked crisp and crumbled
- 1/2 teaspoon onion powder
- 1 large dollop of Gourmet Gardens® Minced Garlic
- 1 teaspoon McCormick's® Peppercorn Medley
Cut the bacon into small strips. Cook, drain on paper towel, and set aside.
Combine milk and butter in medium saucepan. Cook over medium heat, stirring frequently until butter is melted and mixture is simmering. Add flour, stir until mixture forms a ball. Remove from heat.
Beat in 1 egg at a time until mixture is smooth. Stir in remaining ingredients; mix well. Drop heaping teaspoons of mixture onto greased baking sheet.
Bake for 25 minutes or until puffed and golden brown. Serve warm or at room temperature.
Myrtle's Note: This recipe is a bit forgiving. I made it with farm eggs that were medium, so I used five eggs, instead of four, and then had one be a double yolk. The puffs turned out a bit more eggy, but most delicious! They can be stored in the refrigerator and eaten later. A good pot-luck brunch item!
Yield: 16-20
