Chile Cheese Puff

Chile Chees Puff

I recently signed up to provide breakfast at church before Sunday School meets. It has been really cold here so I thought it would be nice to have something hot for one of the dishes and decided to make this breakfast casserole. The breakfast needed to be items I could make in advance since I have to have everything at the church by 9 AM in order to get everything set up before 9:30. So along with the Chile Cheese Puff, I made my banana bread, a plate of citrus fruit, and some chunks of banana in a bowl.

Citrus Platter

I made the casserole up the day before and refrigerated it until Sunday morning and baked it so I could head out the door to church right after I took it out of the oven. The citrus fruit and banana bread could be completely prepared the day before so that worked out well. When I got to church I put the casserole in a 200 degree oven to hold while I got everything set up. The only other food prep was cutting up the bananas and placing them in a bowl. I served the banana bread that I had made in a bundt pan on a pedestaled cake plate so it looked very attractive!

10 eggs
1/2 C. flour
1 tsp. baking powder
2 C. cottage cheese
8 oz. pkg. monterey jack cheese, shredded
8 oz. pkg. cheddar cheese, shredded
1/4 C. melted butter
2 – 4 oz. cans chopped green chiles
paprika for garnish
Salsa and sour cream on the side

1. Spray a 10 inch X 15 inch casserole dish or two 8 inch X 8 inch baking pans with nonstick cooking spray. Preheat oven to 350 degrees.
2. Beat eggs in large mixing bowl. Stir in the cottage cheese and green chiles.
3. Mix together the flour and baking powder and toss together with the shredded cheeses. Add to the egg mixture and blend in the melted butter. Pour into the casserole dish and sprinkle with paprika.
4. Bake fo 40-45 mintues or until center tests done. Serves 8-10.
5. Serve with salsa and sour cream on the side.

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