Another allrecipes.com favorite that made it into my binder of go-to recipes (courtesy of Fran Dell). I'm certain you could sub another veggie in for artichokes if you prefer. Great for brunch entertaining when you need something else besides bagels!
I won't lie, the muffin tin is a pain to clean after baking eggs and cheese in it. I recently learned that if you clean cheesy dishes in cold water it is easier, and so far it has worked for me.
1 7.5 oz jar marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 eggs, beaten
1/4 c dry bread crumbs
1/4 t ground mustard
1/8 t dried oregano
1/8 t pepper
1/8 t hot pepper sauce
16 oz shredded cheddar cheese
2 T minced fresh parsley
Drain artichokes, reserving half of marinade. Chop artichokes and set aside.
Saute onion and garlic in reserved marinade until tender.
In large bowl, combine egg, bread crumbs, mustard, oregano, pepper and hot sauce. Stir in cheese, parsley, artichokes and onion mixture.
Fill miniature muffin cups 3/4 full. Bake at 325 for 15-17 minutes or until set. Cool five minutes before moving to wire racks. Serve warm.