Egg and Cheese Puffs
"I sometimes take this to work in the mornings and everyone who has ever tried it has asked for the recipe. Try it with your favorite salsa on top. You may add cooked sausage and/or sauteed green onions if you prefer."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup butter melted
- 1 pound bacon
- 1 pound monterey jack cheese shredded
- 10 eggs, beaten
- 1 (16 ounce) container cottage cheese
- 1 (7 ounce) can diced green chile peppers drained
- Carbohydrate 28.2335872379618 g
- Cholesterol 479.715843935487 mg
- Fat 217.515813266975 g
- Fiber 0.848166682642927 g
- Protein 86.7544718831439 g
- Saturated Fat 106.667907685902 g
- Serving Size 1 1 dozen (582g)
- Sodium 3871.47710681855 mg
- Sugar 27.3854205553188 g
- Trans Fat 18.1504542180293 g
- Calories 2419 calories
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.
