One-bite egg bites …. made in a mini muffin pan. They keep in the fridge for a few days, freeze well, reheat well … what else could you need?

Fruit comes from trees so eggs come from …?

Poul-tree!

Ingredients — 24 mini bites (30 minutes)

• 2 1/2 tbsp butter

• 2 cloves garlic, minced
  ~

• 8 large eggs

• 1/4 cup of milk

• 1 cup of shredded cheese (anything that you love and that melts well)

• 1 tsp salt (reduce if butter is salted)

• 1/2 tsp black pepper

• (opt) parmesan flakes

• (opt) fresh herbs

Instructions

1. heat butter in pan on medium-low and add garlic

2. simmer for 2 minutes until garlic has just softened

3. set aside to cool
   ~

4. preheat oven to 350°F

5. whisk 8 eggs, milk, salt & pepper in large bowl

6. add butter & garlic mixture, whisk again

7. stir in cheese

8. grease (if needed) mini egg muffin pan

9. pour egg & cheese mixture into each muffin indent until 3/4 full

10. (opt) top with flaked parm & herbs

11. bake for 15 to 18 minutes, eggs will puff up and then come back down as they cool

12. remove from pan and enjoy!

Notes

The butter doesn’t have to cool completely, you just don’t want it to cook the eggs when you add it.