Ingredients ½ tablespoon Kerrygold

Salted Butter

¼ cup thinly sliced shallots

3 large eggs

2/3 cup heavy cream

½ teaspoon salt

1/8 teaspoon ground red pepper

30 frozen mini phyllo cups

1 ½ ounces finely grated Kerrygold

Reserve Cheddar Cheese

2 ounces frozen chopped spinach, defrosted and squeezed dry (from a 10-ounce block)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Melt Kerrygold Salted Butter in a small skillet over medium heat. Sauté shallots until soft and translucent. Set aside.
  3. Whisk together eggs, cream, salt and ground red pepper. Set aside.
  4. Place phyllo cups in wells of mini muffin pan(s). Evenly divide shallots, Kerrygold Reserve Cheddar Cheese and spinach in cups. Pour egg mixture into cups until full. (You may have a bit of egg mixture left over.) Bake for 15 minutes. Serve warm or at room temperature.