Chili Egg Puff ~ Jan White
Thank you Jan White for giving us this recipe. It’s a staple on our brunch table.
Ingredients
- 1/2 C. Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/2 C. Butter Melted
- 10 Eggs
- 2 C. Cottage Cheese
- 1 lb. Monterey Jack cheese Shredded
- 2 4 oz. Cans Diced Green Chilis
Instructions
- Mix together in a large bowl: Flour, Baking powder, Salt.
- Stir in melted Butter.
- In a separate bowl, beat Eggs, until lemon colored, then add to above mixture, beating all till smooth.
- Stir in: Cottage Cheese, Monterey Jack cheese, and Diced Green Chilis.
- Bake in greased 9”x13” pan at 350° for 35-40 minutes until browned on the edges and center is firm.
Notes
Holds well, refrigerated, for 2 days.
If this has been refrigerated first, plan to bake for about 1 hr 15 minutes.
Can be halved and baked in a 9” square pan.
