Cheesy Egg Puffs
Ready In: 50 mins
Yields: 2 1/2 dozen
Ingredients
- 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
- 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.
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