I found this recipe in Quick Cooking magazine and recently served them at a baby shower brunch I threw. They are delicious. I added a few more veggies than the original recipe.

Cheesy Egg Puffs

1/2 lb. fresh mushrooms, sliced
4 green onions, chopped
1/2 cup red pepper, finely chopped (my addition)
1/2 cup asparagus, finely chopped (my addition)
1 tbsp. plus 1/2 cup butter, divided
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
10 eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups small curd cottage cheese

In a skillet saute the vegetables in 1 tbsp. butter until tender. In a large bowl, combine flour, baking powder and salt. In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with vegetables.

Fill greased muffin cups three-fourths full. bake at 350 degrees for 35-40 minutes or until knife test is clean. Carefully run the knife around the edge of muffin cups before removing.

Yield: 2 1/2 dozen