Ingredients
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1/2 cup butter or 1/2 cup margarine, softened
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3 ounces cream cheese, softened
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1 cup all-purpose flour
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4 ounces shredded monterey jack cheese or 4 ounces reduced-fat sharp cheddar cheese (1 cup)
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1 (4 ounce) can green chilies, drained
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1/2 cup egg substitute or 2 whole eggs
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1/4 cup skim milk
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1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened.
- Shape into 24 balls.
- Cover and chill about 1 hour.
- Press into bottom and a little way up the sides of pan.
- FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust.
- Add 1/2 teaspoon of green chiles on top cheese.
- In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section.
- If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper.
- Bake for about 30-35 minutes until just slightly golden on top.
- Let stand 5 minutes before removing from pans.
- Serve warm, but also good at room temperature.