My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, Kansas

1/2 pound sliced fresh mushrooms

4 green onions, chopped

1 tablespoon plus 1/2 cup butter, cubed, divided

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

10 large eggs, lightly beaten

4 cups shredded Monterey Jack cheese

2 cups Daisy 4% cottage cheese

In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the 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 mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350&d