Chili Egg Puff - Brunch Anyone?

The winter cold causes most of us to slow down a bit on the weekends and may give us a bit more time to prepare and enjoy a brunch dish. This easy meatless recipe can be made the night before and baked when needed the next morning. The combination of cheese and chilies gives the dish a subtle Mexican flair. While the dish bakes, prepare some fruit and maybe fry up some bacon or heat some ham to go along side. A wonderful brunch like this will not only fuel the body, but will draw the family together for some great time of sharing after a busy week. Blessings...

Recipe:

10 eggs

1/2 cup flour

1 tsp. baking powder

1/2 tsp. salt

1 pint creamed cottage cheese

1 lb. Monterey Jack cheese, shredded

1/2 cup melted butter

1-2 (4 oz.) cans diced green chilies (I use 1 can)

1. Grease a 9 x 13-inch pan.

2. Beat eggs until light and lemony. Add flour, baking powder, salt, cheeses, and butter. Blend until smooth. Stir in chilies.

3. Pour into prepared pan and bake in a 350 degree oven for 35 minutes or until lightly browned on top and set. A bread knife inserted in the middle of the dish will come out clean, like if you were testing a pumpkin pie.

Yield: 12 servings