by Millie Bentley
Greetings. Here is a nice egg casserole for a weekend breakfast or brunch. Or maybe for your company’s lunch potluck. This recipe comes from Jim Scarff of Chico, CA. It can easily be increased to serve more people. Or hungrier people. I generally serve it with ham or sausage, rye and sourdough toast and a nice bowl of fruit.
Chili Egg Puff
10 eggs
½ cup flour
1 tsp. baking powder
½ tsp. salt
1 quart Cottage Cheese
½ cup melted butter
1 lb. Pepper Jack cheese, shredded
7 oz. can chopped green chilies
Combine eggs, flour, baking powder and cottage cheese in blender. All melted butter, pepper jack cheese, and chilies. Stir until blended. Pour into buttered 9×13 glass baking dish and bake at 350˚F for about 45 minutes or until egg edges are brown and center firm. Yummm! Thanks Jim.
Until next week, Dear Reader, vaya con Dios.
