Categories: Breakfast, baking, brunch

Ingredients

• 1/2 pound sliced fresh mushrooms
• 4 green onions, chopped
• 1 tablespoon plus 1/2 cup butter, cubed, divided
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 10 large eggs, lightly beaten
• 4 cups shredded Monterey Jack cheese
• 2 cups 4% cottage cheese

Directions

1. 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.

2. In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.

3. 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.

4. Nutrition Facts

5. 2 egg puffs: 275 calories, 21g fat (12g saturated fat), 194mg cholesterol, 486mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 16g protein.

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