Preparation

• 1 Preheat oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.)2 In large pot over medium-high heat, heat oil; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer. 3 Stir in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat.4 In medium bowl, whisk together 1 cup of milk and tomato paste until well combined; whisk in remaining milk. 5 Whisk milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated. 6 Spoon mixture into muffin pans (mixture doesn’t expand in oven, so you can make larger ones if you prefer).7 Bake for 15 to 20 minutes or until tops are lightly browned.
• Source: Cabot Cheese