CHEESY EGG PUFFS

By Nanadi-2

Ingredients

• 1/2 pound fresh mushrooms, sliced
• 4 green onions, chopped
• 1 tablespoon plus 1/2 cup butter or margarine, divided
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 10 eggs, lightly beaten
• 4 cups (16 ounces) shredded Monterey Jack cheese
• 2 cups (16 ounces) small-curd cottage cheese

Details

Adapted from tasteofhome.com

Preparation

Step 1

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° 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. Yield: 2-1/2 dozen.

NOTES:
I have also cut down the butter to 1/4c. (in the egg mix) and have used 2% small curd cottage cheese and they are still great! They are very versatile! Also, easy to freeze, and just remove a few and microwave for about 1 minute for a quick breakfast!"

I followed the recipe exactly. The only difference I made, was that I added 4 slices of precooked crumbled bacon to the "batter" before putting in the muffin tins.
I halved the recipe as I am only cooking for two. These turned out great. They looked just like the picture, stayed moist, and were delicious!
Next time, I plan to use diced sweet onion instead of the green onion, and want to add some diced green pepper as well. Great dish, I highly recommend!"

I didn't see the need to dirty another bowl so I just added the dry ingredients to the wet ones and didn't have any problem combining them. Next time (and there definitely will be one!), I will most likely add some chopped ham or bacon pieces.