Recipe by Suzanne S.
"My father loves to entertain, and these butter egg delights are one of his favorite items to serve at brunch," informs Amy. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over." Source : "Quick Cooking Magazine, March-April 2002, p.32"
Top Review by Bonnie G #2
Great basic recipe that you can add to and personalize to your on preference. I added bacon and red bell peppers to mine. I did cut it in half as wanted to try them out before investing that many eggs - but next time I'll make the full recipe so I can have more in the freezer for those busy days when I've no time to make breakfast. This would be an easy recipe to change in so many ways to keep it from getting boring. Thanks for posting.
- 1⁄2 lb fresh mushrooms, sliced
- 4 green onions, chopped
- 1 tablespoon butter or 1 tablespoon margarine, plus
- 1⁄2 cup butter or 1⁄2 cup margarine, divided
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 10 eggs, lightly beaten
- 16 ounces shredded monterey jack cheese
- 2 cups small curd cottage cheese
Directions See How It's Made
- 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°F 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.