Greek · 20 min
Greek Egg Muffins with Feta, Artichokes, Sun-Dried Tomatoes & Dill
- 20 min
- 2–6 servings
- 253 kcal / serving
These savory egg muffins blend artichokes, feta, sun-dried tomatoes and dill into light, fluffy bites with a creamy center. They make a fast weeknight option that bakes quickly and stores well for leftovers.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ½ (4 oz) pkgcrumbled feta cheese
- 4eggs
- ¼ small bunchfresh dill
- 2sun-dried tomatoes, oil-packed
From the pantry: 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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ¼ small bunchfresh dill
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 4eggs
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
- 2sun-dried tomatoes, oil-packed
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| eggs | 4 | 8 | 12 |
| fresh dill | ¼ small bunch | ½ small bunch | 1 small bunch |
| sun-dried tomatoes, oil-packed | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F and set a rack in the lower third. Grease four muffin cups and place the pan on a baking sheet.
- Wash and dry the dill, remove the stems, and mince the leaves. Place the chopped dill in a small bowl.
- Mince the sun-dried tomatoes and rough-chop the marinated artichokes. Add them to the bowl with the dill and feta, and mix to form a filling.
- Distribute the filling evenly among the muffin cups.
- Crack the eggs into the same bowl used for mixing the filling, add crushed red pepper, and whisk. Pour the eggs over the filling in the cups.
- Bake the pan, rotating halfway through, until the eggs are set, about 15 minutes. Let cool for 1 minute, then lift each muffin out with a silicone spatula and serve.
Two tips
- Make the filling ahead: assemble the veggies and feta, cover, and refrigerate up to a few hours before baking.
- If you like, serve the muffins with a simple green salad on the side for a light meal.
Nutrition per serving
- Calories
- 253 kcal
- Protein
- 17 g
- Carbs
- 9 g
- Fat
- 17 g
- Fiber
- 3 g
- Sodium
- 551 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.