Cheesy Egg Puffs
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Makes: 2 Dozen
These breakfast puffs or so delicious and filling they are great for the freezer too!
butter, cubed and divided
eggs, lightly beaten or use eggbeaters
(16 ounces) shredded Monterey Jack cheese
(16 ounces) 4% cottage cheese
1. In a large bowl, combine the flour, baking powder and salt.
2. In another bowl, combine eggs and cheeses. Melt butter and add to egg mixture slowly especially if using eggbeaters. Stir into dry ingredients.
3. Fill greased muffin cups three-fourths full. Bake at 350' for 35-40 minutes or until knife inserted near center comes out clean. Carefully run knife along edge of muffin cups before removing.
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These delicious treats can be eaten as finger-food. I've served them at many brunches and as appetizers for other occasions. They also freeze well.