These make great appetizers for a party or a pot-luck, but they work equally well at a breakfast or brunch, as a main dish. I’ve even made a batch and kept them in the fridge for weeks when we had crazy mornings, and little time for breakfasts – stick a few in the microwave, partner with some juice and a little fruit, and voila! Tasty, filling, instant breakfast.
1/2 c. flour
1 lb grated sharp cheddar cheese
1 pt (16 oz) small-curd cottage cheese
1 tsp. baking powder
1/2 tsp. salt
8 oz. chopped green chilis, drained
1 stick butter
Preheat oven to 350. Coat mini-muffin pan liberally with Wilton’s “Cake Release”. If you don’t have Cake Release, you can grease/flour the cups. But the Release works a lot better. Whatever method you use, be warned, these stick badly with most methods. I’ve had the best results with the Release, followed by the grease/flour method. And even nonstick pans must be prepared. I don’t even recommend muffin papers, because the egg mixture sticks to those, too.
Beat eggs. Add all except butter. Mix well. Once ingredients are mixed, melt butter. Keep batter moving while adding all of the melted butter. Combine well.
Scoop by tablespoons-full into the prepared mini-muffin cups. Fill to about 3/4 full, taking care not to spill over the edges. The muffins will rise a bit, before settling back down on cooling.
Place in oven, bake 15-20 minutes, until tops are *just* beginning to brown.
Remove from oven, then use a tablespoon to remove Cheesies from pan immediately to cooling rack.
Cheesies may be served warm or cold. (I prefer them warm)
You can make them ahead and freeze them, warming them in the microwave for a bit before serving.
Makes approximately 6 dozen.