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Egg & Veggie Muffin Cups
Ingredients
  • 2 tablespoons Cabot Unsalted Butter
  • 2 cups chopped cooked vegetables such as mushrooms, peppers, broccoli and scallions (include chopped cooked ham or bacon if desired)
  • 6 ounces Cabot  Alpine Cheddar,  Seriously Sharp Cheddar or  Mild Cheddar, shredded (about 1½ cups)
  • 10 large eggs
  • 1 tablespoon chopped dill or chives
  • 1½ teaspoons tarragon or oregano
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
Steps
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