Chili Egg Puff

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 10 eggs
• 1/2 cup gold medal all-purpose flour
• 2 teaspoons ground mustard
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder, if desired
• 1/2 teaspoon dried basil or 1/2 teaspoon thyme leaves, if desired
• 1 (16 ounce) container small curd cottage cheese
• 4 cups shredded monterey jack cheese (l lb.)
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 (4 ounce) cans mild chopped green chilies, drained
• 8 slices tomatoes, if desired

Recipe

• 1 generously grease rectangular baking dish, 13x9x2 inches. beat eggs in medium bowl with wire whisk until light and lemon colored.
• 2 beat flour, mustard, baking powder, salt, garlic powder and basil. stir in cottage cheese, monterey jack cheese and butter.
• 3 stir in chilies.
• 4 pour into baking dish.
• 5 cover and refrigerate at least 8 hours but not longer than 24 hours.
• 6 heat oven to 375. uncover and bake 40 minutes. top with tomato slices, if using. bake 5 to 10 minutes longer or until top is golden brown and center is firm.
• 7 let stand 5 minutes before cutting.