Bacon, Egg and Cheese Puffs

Ingredients

• 1 pound bacon
• 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
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon.

4. Stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.

5. Bake in oven at 350 for 25 to 30 minutes, until puffs are slightly golden on top.

Cheesy Salsa Mini Meatloaves

1lb lean ground beef
1/2 cup finely chopped onions
1 egg
12 saltine crackers
1-1/2 cup mexican style finely shredded cheese, divided
1 cup thick n chunky salsa, divided

1. preheat pven to 400 degrees
2. mix first 4 ingredients with 1 cup of cheese and 1/2 cup salsa
3. press mixture evenly into muffin pan sprayed with cooking spray. Use back of spoon to make indentation in center of each.
4. bake 20-25 minutes, carefully drain grease, tops with remaining salsa and cheese, bake additional 3 minutes or until cheese is melted.

French Toast Casserole

2T corn syrup

1/2 c. butter

1 c. brown sugar

10-16 slices bread

5 eggs

1 tsp vanilla

1 1/2 c. milk

1/4 tsp salt

cinnamon

Simmer corn syrup, butter and brown sugar until syrupy. Pour in 13x9 pan. Lay bread slices on top of each other (2 deep) until pan is full. I usually do 12 pieces total, you can squish them in. Beat well next four ingredients and pour over bread. Sprinkle all with cinnamon (or cinn/sugar mix). Cover and put in fridge overnight.

Preheat oven to 350. Uncover, bake 40-50 min or until golden brown and edges are no longer soggy. Serve with add'l syrup if desired.