Egg bite base

• 8 large eggs
• 125 ml (½ cup) milk
• 125 ml (½ cup) plain Greek yogurt
• 250 ml (1 cup) Bergeron Le Seigneur de Tilly 18 Months cheese, grated
• 2.5 ml (½ tsp) salt
• Freshly ground black pepper

Quiche Lorraine version

• 125 ml (½ cup) thinly sliced onions, sautéed until golden
• 125 ml (½ cup) diced cooked ham (or leftover turkey, roast chicken, or cooked bacon)
• 5 ml (1 tsp) whole-grain mustard or Dijon mustard

Mediterranean version

• 250 ml (1 cup) chopped green vegetables (spinach, broccoli, kale, etc.)
• 60 ml (¼ cup) chopped sun-dried tomatoes, pitted olives, or roasted red bell pepper
• 2.5 ml (½ tsp) dried Herbes de Provence, oregano, or thyme

Brunch version

• 2 cooked breakfast sausages, diced (about 125 ml/½ cup)
• 250 ml (1 cup) cooked diced sweet potato, squash, or potato
• 30 ml (2 tbsp) chopped green onion or chives

Note: The topping quantities listed for each version are enough for a full recipe (12 bites). Use only one version at a time.

1. Preheat the oven to 350°F (180°C). Generously grease a 12-cup muffin pan or line it with parchment paper liners.
2. Prepare the toppings for the chosen version.
3. In a large bowl, whisk the eggs with the milk and Greek yogurt until well combined. Add the
   Bergeron Le Seigneur de Tilly 18 Months cheese, salt, and pepper, then mix well. Fold in the toppings for the chosen version.
4. Divide the mixture among the cups of the prepared muffin pan.
5. Bake for 20 to 25 minutes, or until the bites are set in the center and lightly golden on top.
   Let cool for 5 minutes, then gently run a small spatula or knife around each bite to unmold.
6. Serve warm, at room temperature, or chilled. Refrigerate in an airtight container for up to 4 days.To reheat, microwave each bite for 15–20 seconds or warm in a 325°F (160°C)
   oven for 5–7 minutes.

Note : The egg bites freeze well: freeze them on a baking sheet, then transfer to a freezer bag and keep in the freezer for up to 2 months.