|1/2 pound ground pork or turkey sausage||2 artichoke hearts from a 14-oz. can, chopped|
|6 large eggs||1/4 teaspoon kosher salt|
|1/4 cup cooked chopped spinach, drained well||1/4 teaspoon freshly ground black pepper|
|1 tablespoon minced fresh oregano||1 pound Fontina cheese, cut into 1/2-inch cubes|
Line a 12-cup muffin tin with muffin papers and preheat the oven to 375°.
Cook the ground meat in a skillet over medium-high heat until brown and crispy, about 10 minutes. Cool for 5 minutes.
While the meat cooks, whisk the eggs together in a large bowl, then add the spinach, oregano, artichoke hearts, salt, and pepper. Add the meat once it has cooled slightly so the eggs don’t immediately begin to cook.
Ladle the egg batter into the prepared muffin cups, filling them halfway. Nestle 2-3 cheese cubes into each muffin cup.
Bake for 15-18 minutes, or until the eggs are opaque and set. Serve warm, or reheat in a microwave or toaster oven.
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