Suzanne’s Chili Puffed Eggs

Suzanne’s Chili Puffed Eggs
Wednesday, October 8th, 2014
This recipe makes a great main course for a brunch. Serve with fresh cut fruit and various breads and rolls.


  • 10 eggs beaten to blend
  • 1 pound Monterey jack cheese
  • 2 cups cottage cheese
  • 1/2 cup (one stick) melted butter
  • 1/2 cup all purpose flour
  • 1tsp baking powder
  • 1/2 tsp salt
  • 2 4 oz cans of diced green chilies drained


1. Preheat oven to 350.

2. Lightly butter a 9×13 glass dish.

3. Combine the first 7 ingredients in a bowl then stir in chilies.

4. Pour egg mixture in dish and bake for 35 minutes or until light brown.


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