Cheddar And Scrambled Egg Bites
Serving Size / Yield
- 3 tbs. fresh chives, minced
- 6 large cage-free eggs
- 2 tbs. unsalted butter
- 1/8 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 4 large slices pumpernickel bread
- ½ C. Cheddar cheese, shredded
In a large mixing bowl, combine 2 tbs. chives, eggs, salt and ground pepper. Whisk until ingredients are well blended. Set mixture aside.
Warm butter in a large skillet over medium heat. Pour egg mixture into skillet. Stir and cook for 3 minutes or until eggs are scrambled.
Evenly divide eggs and place on each slice of pumpernickel bread. Top eggs with cheese and remaining 1 tbs. chives. Serve warm.