Chili Egg Puff
Main Dishes (& B'fasts)
Ingredients
1-1/2 lbs Sausage, pork with bacon
.
10 Eggs
1/2 cup Flour
1 tsp Baking powder
1/2 tsp Salt
1/4 cup Melted butter
.
1/2 cup Onions, chopped
8 oz Green chilis (ideally, roasted medium Big Jims from Malara Gardens, but canned chilis work well also)
16 oz Cottage cheese, small curd
1 lb Monterey Jack cheese, shredded
Description
Adapted by B. Flateland from 'Carol Jay's Chili Egg Puff', Sandra Solmonson, "Favorite Recipes Sponsored by First United Church of Arvada", ~2000.
Directions
Set out the eggs, grated cheese, and cottage cheese so they come to room temperature.
Fry the sausage, breaking clumps into small pieces approx. 1/2-3/4 inch in diameter. A potato masher works well as it fries.
Beat the eggs until light with electric beater.
Add flour, baking powder, salt, and melted butter and mix again.
Chop the onions and chilis into pieces approx. 1/2-inch in diameter. Discard any stems from the chilis; also discard all seeds unless you desire some spicy heat.
Add onions, chilis, sausage, and cottage cheese. Mix by hand with large spoon.
Add cheese and mix again with large spoon.
Pre-heat oven to 350° F.
Grease 9x13 baking pan with butter. Pour mixture into pan and smooth out. If possible, allow mixture to set long enough to come to room temperature before baking. If still chilled, the middle will not bake completely without extra time which may make the outer portions overbaked.
Bake for 35 minutes at 350°F. Finish under broiler if necessary to lightly brown the top.
Cut into squares to serve.