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Egg and Cheese Puffs Recipe

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This recipe for Egg and Cheese Puffs, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patrice Wolfe Helfrich (Olive's Lineage)
Added: Friday, July 3, 2009


1 lb. bacon
c. all purpose flour
10 eggs beaten
c. butter, melted
1 16 oz. container cottage cheese
1 tsp. baking powder
1 pound Monterey Jack cheese,shredded
tsp. salt
1 (7 oz.) can diced green chili peppers, drained

Cook bacon until evenly brown. Drain, crumble and set aside
In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chili peppers and bacon. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees F.
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 lightly golden on top.

Can be served with salsa on top if desired.

Number Of Servings:
Number Of Servings:




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