I first learned of these little babies several years back when I was putting together a college graduation brunch for my daughter. They were such a hit, I've continued to turn to them for other occasions along the way and decided I should actually make and freeze them for my husband and me to enjoy. They are loaded with protein and easy to pop into the microwave for a quick breakfast/snack.
I just used the silicone bake cups with this most recent batch and what a time saver these are. Without these, the clean up of the muffin pan was the main drawback for this dish; even with a really good pan and cooking spray, the pan still needed a really good soaking and some scrubbing. Not with these; they're awesome! I highly recommend them.
1 lb. bacon (cooked, drained and crumbled)
10 eggs, beaten
1 (16 oz.) container cottage cheese
1 lb. shredded Monterey Jack cheese
1 (7 oz.) can diced green chile peppers (drained)
1/2 cup all-purpose flour
1/2 cup melted butter
1 tsp. baking powder
1/2 tsp. salt
In a large bowl combine eggs, cottage cheese, jack cheese, chile peppers and bacon. Cover and refrigerate overnight. The next morning, pre-heat the oven to 350 degrees. Remove cheese mixture from the fridge and stir in the flour, butter, baking powder and salt. Spoon batter into silicone cups (sprayed with non-stick spray). Bake in pre-heated oven for 25-30 minutes.
Experiment with the recipe by adding additional ingredients if you'd like. This time I threw in some sundried tomatoes; nice addition if I do say so myself! What I wouldn't take out however is the peppers, I'm not a hot and spicy kind of gal, but these add great flavor (I use the mild). I might try broccoli and mushrooms next time and I suppose you could play around and lighten them up with more egg whites and fewer yolks.....anyway, have fun and enjoy! The perfect serving size for me is two; so I put two in individual baggies and threw them in the freezer. Be sure to use low power on the microwave for re-heating so you don't overcook them.