Cook sausage & scallions until meat loses its pink color. Drain & crumble the sausage. Beat eggs til they are lemon- colored; then blend in the cottage cheese and Jack cheese. Combine the flour, baking powder, S & P, and add to the eggs. Stir in the butter, chilies, 1/2 C. of green chili salsa, and the sausage mixture. Spoon into 30 well-greased muffin cups, filling each 3/4 full. Bake the puffs at 350 for 30 minutes, until golden and firm. Let them stand 10 mins before turning them out. Serve with warmed green chili salsa. Yes, I know this is not a dieter's recipe, nor would a cholesterol-watcher want to eat this often, but it is worth every fat gram that's in it! Peggy in La Mesa, Ca Formatted by Elaine Radis