Chili Egg Puff for Brunch

Cookbook A Garden of Recipes Botanical Garden Ft. Worth, Texas

• Ready In: 55 mins
• Serves: 8

Ingredients

• 10  eggs
• 1⁄2 cup flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  melted butter
• 16  ounces cream-style cottage cheese
• 2 (4 ounce) cans  diced chilies
• 1⁄2 lb monterey jack cheese, grated

Directions

1. Beat eggs with mixer until lemon colored.
2. Add flour, baking powder, salt, melted butter, and cottage cheese. Stir in diced chilies.
3. Pour into a greased 9 x 13 inch Pyrex pan and cover with grated cheese.
4. Bake at 350 for 40 minutes or until top is firm and golden brown.
5. Serve with medium salsa.