Ingredients
16
16 servings
- •1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
- •1 onion, chopped
- •1 clove garlic, peeled and minced
- •8 eggs, lightly beaten
- •1 cup shredded Cheddar cheese
- •1 cup shredded Swiss cheese
- •1 cup grated Parmesan cheese
- •0.25 cup snipped fresh parsley
- •0.25 teaspoon ground black pepper
- •0.25 teaspoon Italian-style seasoning
- •1 dash hot pepper sauce
- •1 dash Worcestershire sauce
- •0.25 cup dry bread crumbs
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.
- Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.
- In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions, garlic and dry bread crumbs.
- Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.
Nutritional Facts
Per 16 servings
- Calories: 137
- Carbohydrate: 4g
- Fat: 9g
- Fiber: 1g
- Protein: 10g
- Sugar: 1g
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