Rosies Eggs Mexicana

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Rosies Eggs Mexicana Ingredients

5 Eggs; OR	2 tb Liquid Butter Buds?
5 Eggs equivalent in egg	1 c Cottage cheese; OR
1/4 c All-purpose flour	1 c Nonfat cottage cheese
1/4 ts Baking powder	2 c Shredded monterey jack
2 tb Butter; melted, OR	1 cn (4 oz) chopped green chiles

Instructions for Rosies Eggs Mexicana

Mix eggs, flour, baking powder and melted butter together. Add the cheeses and chiles; stir to mix. Pour into a greased OR sprayed round quiche or pie plate. (I use either olive oil flavored or regular vegetable spray). Bake at 350? F for 30 minutes or until *slightly* browned on top and "puffed up". Let stand 5 minutes before serving. Serve with salsa and/or sour cream. (I use the non-fat sour cream). Instead of serving with bacon, use Canadian bacon or lean ham or low-fat turkey breakfast sausage. NOTES : This recipe is a favorite at many B&Bs as its easy to prepare and delightful to the taste buds. However, many guests are concerned about lowering fat in their diet. Above is both the original and low-fat version of Rosies Eggs. Recipe by: Marian Bauer, Bauer Haus B & B, Harrodsburg, KY Posted to recipelu-digest Volume 01 Number 670 by "Crane C. Walden" on Feb 1, 1998

Main Ingredient: EggsCuisine: Mexican