These are the perfect breakfast/brunch food. The eggs are light enough to just hold the dish together without dominating the flavor profile. It’s so easy to just pop a couple of them in your mouth and hit the road or heat up a few and linger over them with a glass of pink champagne. So versatile! When you’re making them, it won’t seem like there are enough eggs, but there are. The pesto and the cheddar add an incredible sophistication. I’ve yet to meet someone who didn’t enjoy these.
- 2 8.5 oz cans of artichoke hearts, drained
- 3 eggs
- 1 cup shredded cheddar
- 1 cup grated parmesan cheese
- ΒΌ cup parsley, minced
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tbsp pesto
- Preheat oven to 325 degrees.
- Grease a mini muffin tin with butter or oil.
- Finely chop the drained artichoke hearts.
- Combine all the ingredients in a large bowl.
- Portion artichoke mix into muffin tin.
- Bake approximately 20 minutes, until golden brown.
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You’ll need:
- 2 8.5 oz cans of artichoke hearts, drained
- 3 eggs
- 1 cup shredded cheddar
- 1 cup grated parmesan cheese
- ΒΌ cup parsley, minced
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tbsp pesto
Preheat oven to 325 degrees.
Grease a mini muffin tin with butter or oil.
Finely chop the drained artichoke hearts.
Combine all the ingredients in a large bowl.
Portion artichoke mix into muffin tin.
Bake approximately 20 minutes, until golden brown.
These make an awesome house warming gift!
Those look amazing! I love the idea of making them as a housewarming gift. π
Thanks, Rach!! π