Egg and Cheese Puffs

    1 pound bacon
    10 eggs, beaten
    1 (16 oz.) container cottage cheese
    1 pound Monterey Jack cheese, shredded
    1 (7 oz.) 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

Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside. In a large bowl,
combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and
bacon. Cover and refrigerate overnight.

The next morning, preheat oven to 350F. Remove cheese mixture from
refrigerator; stir in flour, butter, baking powder and salt. Spoon
batter into 24 lightly greased muffin cups. Bake in preheated oven
for 25 to 30 minutes, until puffs are slightly golden on top.