BAKED CHEDDAR
EGG MUFFINS
I N G R E D I E N T S
1½ cups McCall’s Irish Cheddar (6 or 12 Month), shredded
12 large eggs
½ cup cottage cheese (optional, for extra protein and creaminess)
1 cup fresh spinach, finely chopped
½ cup diced bell peppers or onions (optional)
½ tsp salt
½ tsp black pepper
Nonstick spray or olive oil for the pan
I N S T RU C T I O N S
Preheat oven to 350°F and lightly grease a 12-cup muffin tin.
In a large bowl, whisk the eggs until fully blended.
Stir in the cottage cheese (if using), salt, and pepper until smooth.
Fold in the shredded McCall’s Irish Cheddar, spinach, and any additional vegetables.
Evenly divide the mixture among the muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until the centers are set and the tops are lightly golden.
Let cool for 5 minutes before removing from the pan.