Cheesy Egg Puffs
- ½ lb. fresh sliced mushrooms
- 4 green onions, chopped
- 1 T. plus ¼ cup butter, divided
- ½ cup flour
- 1 t. baking powder
- ½ t. salt
- 10 eggs, lightly beaten
- 4 cups shredded Monterey Jack cheese or cheese of your choice
- 2 cups small curd cottage cheese
In a skillet, sauté mushrooms and onions in 1 T. butter. In bowl, combine flour, baking powder, and salt. In another bowl, combine beaten eggs and cheeses. Melt ¼ cup butter and add to egg mixture. Stir together egg/cheese mixture, dry ingredients and mushroom mixture. Fill greased muffin cups three-fourths full. Bake at 350 F for 35-40 minutes or until knife inserted near center comes out clean. Carefully run knife around edge of muffin cups before removing.
“The recipe calls for the normal size muffins and makes two dozen. Large muffin cups yields 12 muffins. You can even uses mini muffin pans for smaller bite-size puffs. Can be baked ahead, placed in plastic bag and then heated when needed. Can also be baked ahead, frozen, and put in refrigerator the night before, then heated in the microwave.”
Pat Rodgers, Bringhurst, Ind.