Mediterranean Egg Muffins

Casey Barber

Mediterranean Egg Muffins

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    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:
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    • 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.

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