Egg and Cheese Puffs

Ok--- Last one I PROMISE!!!!! (Well for today that is LOL) Note: This makes a LOT--- so if you don't have many "normal" stomachs in your home, halve it. INGREDIENTS: 1 pound bacon (Turkey bacon if you want lower fat) 10 eggs, beaten 1 (16 ounce) container cottage cheese 1 pound Monterey Jack cheese, shredded 1 (7 ounce) can diced green chile peppers, drained 1/2 cup all-purpose flour (Could also use Whole Wheat Flour/Pastry Flour) 1/2 cup butter, melted 1 teaspoon baking powder 1/2 teaspoon salt DIRECTIONS: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups. Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.

Darlene, When are you going to make a cookbook and sell these? I would buy one! Amy I