- Preheat oven.
- Prepare muffin batter according to manufacturer’s recommendations.
- In a large bowl combine shredded cheese, onion powder, garlic powder and prepared muffin batter.
- Spray a 4 oz. muffin pan with pan-release spray.
- Using a #16 disher, place 2 oz. of muffin batter in each tin.
- Press down center of muffin batter, making a small well in the center. Place 1 tablespoon (1/2 oz.) of liquid egg in the well of the batter in each muffin tin.
- Bake at 375ºF for 15 – 18 minutes in a conventional oven (or at 350ºF) for 12 – 15 minutes in a convection oven) or until golden brown. CCP: Minimum internal temperature should reach 165°F.
- CCP: Hold and serve at 135°F or above. Alternatively, chill and store frozen for up to 30 days.
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