Chili Relleno Breakfast Bake – found this in the Penzey’s catalog…check out their website…..(all spices and such)

1/2 Cup butter (1 stick)
2  – 7 oz. cans diced green chiles, drained
1/2 lb. chorizo sausage, browned and
drained (optional)
1  – 8 oz. pkg. shredded cheddar cheese
1  – 8 oz. pkg. shredded Monterey Jack cheese
4 eggs
2 Cups milk
1 Cup biscuit mix* (see recipe at right)
1 tsp. CHILI POWDER or SOUTHWEST
SEASONING
1 tsp. PENZEYS FRESHLY GROUND PEPPER

Preheat oven to 350°. Melt the butter in a 9×13
glass baking dish. Layer the chiles over the butter.
Sprinkle with the browned chorizo, if using.
Layer the shredded cheeses over the sausage.
In a separate bowl, mix together the eggs, milk,
biscuit mix, CHILI POWDER and PEPPER. Pour over
the other ingredients in the pan. Bake at 350° for
50 to 60 minutes until golden brown and crispy on top
Prep. time: 10 minutes
Baking time: 30-40 minutes
Serves: 10-12

(I’ve also been doing them in large silicone muffin cups for individual servings – bake for about 40 minutes) – make sure they are the extra large muffin cups.

Serve with a sour cream and salsa mixture on top (or on the side)

*Homemade biscuit mix:
3 Cups flour
4 tsp. baking powder
1/2 tsp. salt
1/2 Cup shortening
Stir together the dry ingredients, and then blend
in the shortening. Store in the fridge.

Baked Pancake (Cozy Style) -   – Try it as individual “Cup” cakes in x-large silicone cupcake cups.

Preheat oven to 350 degrees………..

• Five eggs (3 eggs for batter) and (two eggs for filling)
• 3/4 cup butter  “or 1 and 1/2 sticks”  - softened  or half melted in microwave
  • (1/2 cup for batter) and (3 to 4 tablespoons for the filling…. If your cottage cheese is on the dry-side use 4 tablespoons otherwise use 3 tablespoons)
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 cups flour
  • 1 ¾ teaspoon Baking Powder (combine flour and Baking Powder)
  • 1 1/4 cup milk
  • 2 teaspoons Almond Extract (or more if you like……)
  • 24 oz (a tub) of cottage cheese – can be low-fat or regular
  • ½  teaspoon salt (optional)
  • 1 can blueberry pie filling
  • ½ a cup (or so….I just pour some in until I like the thickness) – Maple Syrup
  • ¼ cup coconut syrup (optional)
  • ¾ cup sour cream
  • 2 teaspoons vanilla extract
  • 1 to 3 tablespoons powdered sugar (based on your personal preference)

• Blend 1 stick butter and sugar together (I use a large “eight cup” measuring cup – makes it easier to pour the batter) – but you can use a bowl……..
  • Mix three eggs into the butter and sugar mixture
  • Add Milk and Flour “with Baking Powder” – alternate between – helps with the blending.
    • Set aside
    • Blend “in a separate bowl or large measuring cup” – 2 beaten eggs, cottage cheese, remaining butter and Almond Extract
      • Set aside

I use a 9 x 13 Pyrex baking pan – spray with Pam……”or alike”   Mix cottage cheese, melted butter, remaining eggs and salt and spread over the batter in pan. Top with remaining batter and bake at 350 degrees for one hour or until golden brown.

Heat blueberry pie filling and syrup.

Mix sour cream, powdered sugar and vanilla.

Top each serving with blueberry topping and swirl in sour cream (or can do the whole pan at once)