Greek Egg Muffins with Feta, Artichokes, Sun-Dried Tomatoes & Dill
- Time
- 25 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (6 oz) jarsartichoke hearts, marinated
- 1 (4 oz) pkgcrumbled feta cheese
- 8eggs
- ½ small bunchfresh dill
- 4sun-dried tomatoes, oil-packed
- butter, unsalted
- crushed red pepper
Cookware
- baking sheet pan
- chef's knife
- colander
- cutting board
- measuring spoons
- mixing bowls
- muffin pan
- oven mitts
- silicone spatula
- stirring spoon
- whisk or fork
Per serving
- Calories
- 253
- Protein
- 17g
- Carbs
- 9g
- Fat
- 17g
- Fiber
- 3g
- Sodium
- 551mg
Method
Log in needed to view all details.