Chile Egg Puff

Submitted by Penny Stettinius

"From The Bush Family Cookbok. This recipe comes from Senator and Mrs. James McClure of Idaho. Since we have our own chickens, I am always on the lookout for new egg recipes. This one is not difficult, and really delicious. Great for breakfast when there are overnight guests. Serve with Spicy turkey sausage and corn muffins."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 6

ingredients

• 10 large eggs
• 1⁄2 cup all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 8 tablespoons unsalted butter
• 2 cups small curd cottage cheese
• 1 lb monterey jack cheese, shredded
• 2 (4 ounce) cans green chilies, chopped
• 1⁄4 cup parmesan cheese, grated

directions

1. Heat oven to 350 degrees.
2. Spray a 9 inch square csserole dish with oil.
3. In the bown of a stand mixer, slightly beat eggs.
4. In a separate bowl, sift flour, baking powder, and salt.
5. Add to eggs and beat to combine.
6. With mixer running on low speed, gradually add butter, cottage cheese, and Monterey Jack.
7. Increase speed to medium and continue mixing for 2 minutes.
8. Fold in chilis.
9. Fill casserole dish and sprinkle with Parmesan.
10. Bake for 45 minutes, or until center feels firm to the touch.