Egg and Cheese Puffs

Try these with your favorite salsa on top. You may add cooked sausage and/or sautéed green onions if you prefer.

Yield

2 dozen

Ingredients

1 pound bacon
10 eggs, beaten
1 (16 ounce) container cottage cheese
1 pound Monterey Jack cheese, shredded
1 (7 ounce) can diced green chile peppers, drained
1/2 cup all-purpose flour
1/2 cup butter, melted
1 teaspoon baking powder
1/2 teaspoon salt

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight.

The next morning, preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in the cavities or by lightly coating the cavities with Pan Release or baking spray with flour.

Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into the 24 prepared muffin pans.

Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.

Estimated Time

Preparation Time: 30 minutes
Refrigeration Time: 8 hours
Cook Time: 30 minutes

Nutritional Information

Amount Per Serving: Calories: 251; Total Fat: 21 g; Cholesterol: 131 mg; Sodium: 550 mg; Total Carbs: 3.4 g (Dietary Fiber: 0.2 g); Protein: 12.2 g

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