Egg and Cheese Puffs Recipe
- 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
- ½ cup all-purpose flour
- ½ cup butter, melted
- 1 teaspoon baking powder
- ½ teaspoon salt
step 1: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
step 2: In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight.
step 3: The next morning, preheat oven to 350 degrees F (175 degrees C).
step 4: Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.
step 5: Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.