Chili Egg Puff

12 ingredients
9 steps

Ingredients

  • 10 eggs
  • 12 cup flour
  • 1 teaspoon baking powder
  • 12 cup butter, melted cooled
  • 2 (4 ounce) cansdiced mild green chilies
  • 4 tomatoes, diced
  • 1 cup diced mushroom
  • 1 cup diced onion
  • 12 lb mild Italian sausage
  • 2 cups cottage cheese
  • 4 cups shredded monterey jack cheese (1lb)
  • mild salsa, on the side (optional)

Directions

  1. 1
    saute sausage onions mushrooms until sausage is cooked thoroughly and onions and mushrooms are soft.
  2. 2
    drain fat.
  3. 3
    Beat eggs till lemon colored, add rest of the ingred.
  4. 4
    stir in chilies.
  5. 5
    Bake in buttered 9 x 13 pan at 350 degrees for 35 min.
  6. 6
    until top is set and center is firm.
  7. 7
    may cut in half for future use.
  8. 8
    Freezes wonderfully, thaw on counter overnight and microwave 10 min on high.
  9. 9
    TIP: when cooking large amounts of eggs, add a bit of lemon juice to stop eggs from turning green.

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