Sun-dried Tomato and Cheddar Egg Bite Toasties

Toss the eggs, shredded cheddar cheese, and cream cheese (with a pinch of salt) in a small prep-blender and blend on high for about 30 seconds or until everything is smooth and liquified.

Mix remaining ingredients into the egg and cheese mix with a spoon (everything pretty much sinks to the bottom), and reserve a few pieces of sun-dried tomato and green pepper for placing on top of each egg bite before cooking (purely for visual purposes).

The cooking methods for any of the egg bite recipes on this site, are pretty much interchangeable. This time, I used a dedicated egg bite maker. An egg bite maker is basically a mini egg poacher. You fill the first well with water, then fill the egg cups with a good mix of our "broth" (there's a "fill line" on most egg bite makers). They usually make two or four egg bites at a time. Please follow the instructions on your egg bite maker, for best results.

After the egg bites are done, flip them out of the egg bite maker and onto a plate. For the egg bites toasties, make a couple pieces of toast and cut out two circles with a glass that are approximately the same size as the egg bites. For the bites pictured here, I drizzled on a little garlic aioli, and placed each egg bite between two pieces of round toast.