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.