Cheddar and Thyme Egg Bites
Makes 12 egg bites
What’s better than a bagel with cream cheese? A bagel with cream cheese and that also gives you a hit of protein! Brunch is one of my favorite meals to make. I love pretty much all brunchy foods, and I like that I can knock out two meals at one time. Since I want my family and guests to feel satisfied after the meal, I always make sure to include a few sources of protein, like these egg bites, on the brunch tray.
INGREDIENTS
Cooking spray
8 large or 10 medium eggs
1 cup shredded sharp cheddar cheese
¾ cup whole milk
¼ teaspoon sea salt
¼ teaspoon black pepper
2 teaspoons fresh thyme
from about 4 sprigs)
DIRECTIONS
1 Preheat oven to 350°F. Spray a 12-cup muffin pan with cooking spray.
2 Whisk the eggs in a large mixing bowl. Add the cheese, milk, salt, and pepper, and whisk again. Add the thyme.
3 Transfer mixture to a container with a spout such as a large measuring cup) and pour into the prepared muffin cups, leaving a little room at the top of each.
4 Bake 28 minutes, or until the tops of the egg bites are golden. Let them cool slightly before serving. Egg bites can be kept in an airtight container in the refrigerator for three days or frozen for up to three months.