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CHILI EGG PUFF Recipe

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This recipe for CHILI EGG PUFF, by , is from The Robinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Thompson Steck

Category:
Category:

Ingredients:  
Ingredients:  
10 eggs
cup all-purpose flour
1 teaspoon baking powder
teaspoon salt
1 pint small curd, cream-style cottage cheese
1 pound Monterey Jack cheese, grated
cup (1 stick) margarine or butter, melted
1 (8ounce) can large green chilies; rinsed, seeded and diced

Directions:
Directions:
Preheat oven to 350 degrees. Grease (or Pam) a 9x13 inch baking dish.

Beat eggs in a large bowl with an electric mixer until lemon colored. Stir in remaining ingredients and mix well. Pour into prepared baking dish. Bake at 350 for 30 minutes or until brown on the top and firm in the middle.

Serve with salsa on the side.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Fantastic for brunch. The Thompsons have this every Christmas morning.

 

 

 

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