Mediterranean Egg Muffins

Casey Barber

Review now

Ingredients

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

Prep: 20 min Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Line a 12-cup muffin tin with muffin papers and preheat the oven to 375°.
2
Cook the ground meat in a skillet over medium-high heat until brown and crispy, about 10 minutes. Cool for 5 minutes.
3
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.
4
Ladle the egg batter into the prepared muffin cups, filling them halfway. Nestle 2-3 cheese cubes into each muffin cup.
5
Bake for 15-18 minutes, or until the eggs are opaque and set. Serve warm, or reheat in a microwave or toaster oven.

Chime In