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  • 32767017

Cheesy Egg Puffs

Yield: 2 1/2 dozen.
This recipe was found in “Quick Cooking’s Clip and Keep Recipe Cards” from the March/April 2002 issue. They are “melt in-your-mouth” delicious when served piping hot, easy to reheat as leftovers, and even make good finger-food snacks.
  • 1/2 pound fresh mushrooms, sliced
  • 4 green onions, chopped
  • 1 Tbsp. plus 1/2 cup butter or margarine, divided
  • 1/2 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 10 eggs, lightly beaten
  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • 2 cups (16 ounces) small-curd cottage cheese
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture. Fill greased muffin cups three-fourths full. Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Carefully run the knife around edge of muffin cups before removing.