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Egg Bites Ingredients • 1 tbsp butter 9 large eggs 1/4 c half-and-half 1 tsp kosher salt, divided 3/4 c finely chopped roasted red peppers (from the jar) 2 tbsp plus 1 tsp minced fresh chives 3 ounces chèvre Ground black pepper, to taste Method Egg Bites Preheat oven to 325°F. Microwave butter in a small microwave-safe bowl until just melted, 15 to 20 seconds. Conversely, you can melt the butter in a small saucepan until it’s completely melted and just beginning to bubble, about 1 minute. Using a silicone or pastry brush, brush each well in a 12-well muffin or cupcake tin generously with the melted butter. Add eggs, half and half, & 3/4 tsp salt into a blender. Blend on high until fully combined & frothy, 20 to 25 seconds. In a medium bowl, combine the roasted red peppers and chives. Season with 1/4 teaspoon salt. Fill the muffin wells: Divide the red pepper mixture among the 12 buttered wells of your muffin tin. Crumble about 1 teaspoon of chèvre into each well, then carefully fill each well 3/4 full with the egg mixture. Use a butter knife to swirl and combine the ingredients in each well. Finish with ground black pepper on the top of each egg bite, to taste. Place the muffin tin into your preheated oven and bake for 18 to 20 minutes, or until gently puffed and completely set, being sure to turn the muffin pan halfway through baking. You can test for doneness by gently poking the centers of the egg bites—perfectly cooked egg bites will feel soft but bouncy. Serve or store the egg bites: When cooked, remove the egg bites from the oven. Immediately run a butter knife around the edge of each well to release any stuck-on bits. Let the egg bites cool for at least 5 minutes, then carefully remove to a plate. Serve hot or allow to cool to room temperature and store. ➡️If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingwithLov or @Cookingislove , it has been stolen from here - report to telegram & leave those channels @FoodAndRecipesWithCherokee