Puffed Eggs Monterey Recipes

EGGS MONTEREY

Steps:

• Preheat oven to 350 degrees.
• Lightly oil a 13-by-9-inch baking dish.
• Beat eggs in a large mixing bowl.
• Stir in Monterey Jack, cottage cheese, butter, flour, baking powder, salt and chiles.
• Pour into baking dish, and bake for 35 minutes or until the eggs are set.
• Cool for 10 minutes.
• Serves 8 to 10 for brunch, 12 to 16 as an appetizer.

PUFFED EGGS MONTEREY

Steps:

• Combine eggs, milk, salt and pepper.
• Stir in chiles and cheese.
• Spread butter on one side of each bread slice; cut each slice into 4 triangles.
• Arrange half of bread, buttered side out and cut side down, around edges of 9-inch pie plate and other half, buttered side down, in bottom.
• Pour egg mixture over bread.
• Bake at 350 for 30 minutes or until set.

CHEESY EGG PUFFS

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

CHEESY EGG PUFFS

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender.
• In a large bowl, combine the flour, baking powder and salt.
• In another bowl, combine eggs and cheeses.
• Melt remaining butter; add to egg mixture.
• Stir into dry ingredients along with mushroom mixture.
• Fill greased muffin cups three-fourths full.
• Bake at 350°F for 35-40 minutes or until a knife inserted near the center comes out clean.
• Carefully run the knife around edge of muffin cups before removing.

EASY BREAKFAST PUFFED EGGS

Steps:

• 1. Scramble eggs until wet and soft, fold in cheese, ham, and scallions and put in prepared puffed pastry shell.
• 2. Put back in oven for 5 minutes to crisp shell and finish cooking egg.
• 3. Cover with cheese sauce. Saute' mushrooms for garnish.
• 4. For Cheese Sauce : Mix together flour and butter to make a roux, blend in milk; cook until thickens, boil slowly.
• 5. Ad cheese, blend but do not boil.
• 6. Enjoy the full recipe with details @ http://goo.gl/LrciCb

FAST-AND-FABULOUS EGG AND COTTAGE CHEESE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
• Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.

CHILI EGG PUFF

Steps:

• Beat eggs.
• Add dry ingredients, cottage cheese and shredded cheese.
• Add melted butter and chilies.
• Pour into well greased 13x9 inch baking dish.
• Bake at 350° for 35 minutes or until center is firm.
• Reheats nicely.

EGG PUFF

Steps:

• Saute the vegetables in the butter over medium heat until softened, but not browned.
• Set aside to cool thoroughly.
• Whisk together the eggs, then add the cheese.
• Combine the flour, baking powder and salt and pepper and whisk into the egg mixture.
• Add the vegetables, then pour into a greased 1 1/2 qt baking dish.
• Bake at 350 degrees F for 40-45 minutes.
• Let stand for 5 minutes before cutting.

GREEN CHILI EGG PUFF

Steps:

• In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,