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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.