Name: Greek Egg Muffins with Feta, Artichokes, Sun-Dried Tomatoes & Dill
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1 ½ (113 g) pkg crumbled feta cheese; 12 eggs; 1 small bunch fresh dill; 6 sun-dried tomatoes, oil-packed; butter, unsalted; crushed red pepper

Greek Egg Muffins with Feta, Artichokes, Sun-Dried Tomatoes & DillGreek Egg Muffins with Feta, Artichokes, Sun-Dried Tomatoes & Dill — a 30-minute snack recipe with 7 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1 ½ (113 g) pkg crumbled feta cheese

12 eggs

1 small bunch fresh dill

6 sun-dried tomatoes, oil-packed

butter, unsalted

crushed red pepper

Instructions

Preheat oven to 205°C (400°F) and position a rack in the lower third of the oven. Grease 12 muffin cups with butter; place muffin pan on a baking sheet pan (to catch any overflow during baking) and set aside.

Wash, dry, and shave dill leaves off the stems; discard stems and mince the leaves. Place in a large bowl.

Mince sun-dried tomatoes. Drain and roughly chop artichokes. Add both to the bowl with the dill, along with the feta, and stir to combine the filling.

Divide filling between muffin cups. (Reserve bowl for the next step.)

Crack eggs into the reserved bowl. Add crushed red pepper, then whisk to combine. Pour eggs over the filling.

Place muffin pan in the oven and bake, rotating the pan halfway through, until eggs are set, 15-18 minutes. Remove from the oven and let cool for 1 minute. Use a silicone spatula to wedge each egg muffin out of its cup.

To serve, divide egg muffins between plates and enjoy!

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