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Chili Cheese Egg Puff

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Beat eggs until light and lemon colored. Beat eggs well.


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Beat eggs until a light lemon color.

Chili cheese egg puff. Pour into a buttered 913-inch baking dish. Generously grease rectangular baking dish 13x9x2 inches. Beat Large eggsadd in all ingredientsexcept chiliesMix wellAdd in chiliesPour into panBake for 35 to 40.

Beat flour mustard baking powder salt garlic powder and basil. Step 1 In greased 7 inch baking dish layer split chiles and Jack cheese. Mix in the flour baking powder and salt.

Add flour baking powder salt cottage cheese jack cheese and butter. Sift together flour baking powder and garlic powder. Preheat oven to 350 Coat 13x9x2 pan with nonstick cooking spray.

Beat eggs in medium bowl with wire whisk until light and lemon colored. Stir in the chilies. Pour mixture into a.

Step 4 Bake at 350 degrees for 30 minutes until puffed and browned. Gradually stir in flour mixture. Bake for 35 minutes.

Add flour baking powder salt cottage cheese cheese and melted butter blending smoothly. In a separate bowl beat eggs well. Step 3 Pour over chiles top with Cheddar cheese.

Add other ingredients and stir in chilies. Pour into a buttered 9 x 13 baking dish. Chili Cheese Egg Puff Of 1 lb Jack and cheddar cheese 7 oz To 8 oz can green chilies 1 pt Cottage cheese 1 ts Baking Powder Combined -- shredded 1 cup Diced TRENTON TIMES----- 1 Stick butter -- melted IRWIN ESOLOMON----- Each 10 Eggs 12 c Flour Preheat oven to 350Coat 13x9x2 pan with nonstick cooking spray.

Pour mixture into a 913 baking dish. Add in the cottage cheese shredded cheese butter and diced green chilies stirring just until combined. Add flour baking powder salt cottage cheese Jack cheese and butter.

Step 2 Combine eggs milk flour baking powder and garlic salt. Blend in cheeses green onions chilies and butter. Mix until ingredients are smooth then add chilies and stir.

In a medium-size bowl beat eggs until light and lemon colored. Preheat oven to 400.


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