Artichoke and Sundried Tomato Egg Muffins
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Serves: 7-8
 
Ingredients
  • 6 large eggs
  • ¼ C sundried tomatoes - chopped
  • ½ C artichokes - chopped
  • 1 C packed spinach - chopped
  • ½ C crumbled feta cheese
  • 1 clove garlic - minced
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350°. Grease muffin tin with nonstick spray or olive oil.
  2. Heat olive oil in medium skillet over medium-high heat. Saute spinach for about 1 minute, add the sun dried tomatoes, artichokes and garlic and saute for about 1-2 more minutes. Set aside to cool
  3. In a medium bowl, whisk eggs. Add the feta cheese, salt and pepper and spinach mixture. Stir to combine.
  4. Pour mixture into muffin cups. Use a spoon to get an even amount in each cup. Bake for 15-18 minutes until eggs are cooked through. Store in airtight container for up to 1 week. Microwave for 30 seconds to reheat.
Good Thyme Tip: You can use muffin tin liners for easy clean up!
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/artichoke-sundried-tomato-egg-muffins/