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Mexican Egg Puff
From WOODLAND COVE BED & BREAKFAST
8 beaten eggs 1 stick melted butter 3-4 drops Tabasco 1 cup Bisquick 2 cups shredded cheddar cheese (or Mexican cheese) 16 ounces cottage cheese 1 cup milk 11 ounces corn (frozen or canned Mexican), drained small can of green chilis Beat all ingredients together and pour into greased 9 by 13 inch pan. Bake at 350 degrees for 50 minutes until light brown. Cut into 12 squares and top with salsa and sour cream. |
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