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Many Indiana schools have been celebrating National School Breakfast Week, and lucky for us, they’ve been sharing their pictures! Here’s what a few schools have been up to this week:

  1. West Noble Primary (Ligonier) serving yogurt with color changing spoons!WestNoble
  2. Shelbyville High School (Shelbyville) “kicking” off the week with Fuel Up to Play 60 ambassador, Pat McAfee! patmcafee, breakfast, fuel up to play 60
  3. Beech Grove Middle School (Beech Grove) welcomed community members and our mascot, Buttercup, into their schoolbeech grove, dairy, breakfast, indiana dairy, buttercup
  4. Bailly Elementary (Chesterton) encouraged students to “Wake up to school breakfast” with an adorable banner20160301_082100

National School Breakfast Week may conclude today, but if you’re looking for an easy-to-make recipe for every other day of the year, look no further than this delicious and simple Mega-Cheese Muffin recipe found in the DairyGood cookbook:

dairygood, breakfast, cheese muffin

Mega-Cheese Muffins


  • • Nonstick cooking spray
  • • 1 box corn muffin mix; batter prepared according to package directions
  • • 1-1/2 cups Cheddar cheese, reduced fat, reduced sodium, shredded
  • • 3/4 teaspoon onion powder
  • • 3/4 teaspoon garlic powder
  • • 3 eggs, large


  1. Heat oven to 375ºF.
  2. Coat 12 standard-size muffin tins with nonstick cooking spray.
  3. In a large bowl, combine muffin batter with Cheddar cheese, onion powder and garlic powder.
  4. In another bowl, whisk eggs until the yolks and whites are completely incorporated.
  5. Place 2 tablespoons of muffin-cheese batter in each tin, making a small well
  6. in the center.
  7. Place 1 tablespoon of egg in the well of the muffin-cheese batter in each tin.
  8. Top the egg with 1 tablespoon of the remaining muffin-cheese batter.
  9. Bake the muffins for about 15 – 18 minutes or until a toothpick inserted in the muffin center comes out clean.