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Triple-Cheese Broccoli Puff

This rich-tasting souffle is always on our Christmas morning menu. Like any puffy souffle, it will settle a bit after you remove the dish from the oven, but the pretty golden top is very attractive. I often add some cubed ham. —Maryellen Hays, Wolcottville, Indiana
  • Total Time
    Prep: 15 min. Bake: 50 min. + standing
  • Makes
    8 servings


  • 1 cup sliced fresh mushrooms
  • 1 tablespoon butter
  • 3 ounces cream cheese, softened
  • 6 large eggs
  • 1 cup 2% milk
  • 3/4 cup biscuit/baking mix
  • 3 cups frozen chopped broccoli, thawed
  • 2 cups shredded Monterey Jack cheese
  • 1 cup 4% cottage cheese
  • 1/4 teaspoon salt


  • In a small skillet, saute mushrooms in butter until tender; set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms.
  • Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° until a thermometer reads 160°, 50-60 minutes. Let stand for 10 minutes before serving.
Triple Cheese Bacon Puff: Add 6 strips of cooked, crumbled bacon with the broccoli. Bake as directed.
Nutrition Facts
1 slice: 315 calories, 21g fat (12g saturated fat), 210mg cholesterol, 578mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 19g protein.

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