Chili Cheese and Egg Puffs



  • Prep Time: N/A
  • Cooking Time: N/A

Chili Cheese and Egg Puffs

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Cook sausage & scallions until meat loses its pink color. Drain & crumble
the sausage. Beat eggs til they are lemon- colored; then blend in the
cottage cheese and Jack cheese. Combine the flour, baking powder, S & P,
and add to the eggs. Stir in the butter, chilies, 1/2 C. of green chili
salsa, and the sausage mixture. Spoon into 30 well-greased muffin cups,
filling each 3/4 full. Bake the puffs at 350 for 30 minutes, until golden
and firm. Let them stand 10 mins before turning them out. Serve with
warmed green chili salsa. Yes, I know this is not a dieter's recipe, nor
would a cholesterol-watcher want to eat this often, but it is worth every
fat gram that's in it! Peggy in La Mesa, CA Formatted by Elaine Radis

Ingredients:

RODGERS
3/4 lb Chorizo -- or Italian
Sausage
Regular bulk pork saus)
4 Scallions -- sliced
12 Eggs
2 c Cottage cheese
1 c Monterey Jack cheese
1/2 c Flour
1 ts Baking powder
1 ts -each salt & pepper
1/2 c Butter -- melted
1 cn Diced green chilies -- (4
Oz)
Or
>>>
(CCKG70A)
Less to taste)

Serves:

4 Servings 		 
Flag as inappropriate