Breakfast: Egg and Cheese Puffs
INGREDIENTS
Servings: 2
bacon
eggs, beaten
cottage cheese
Monterey Jack cheese, shredded
diced green chile peppers, drained
all-purpose flour
butter, melted
baking powder
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 degrees F (175 degrees C).
- Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.
- Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.
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