Mediterranean Mushroom & Artichoke Egg Bites

Preheat the oven to 300°F.

Heat the olive oil in a skillet over medium heat. Add the mushrooms and red onion and sauté until softened and the mushrooms have released most of their moisture.

Stir in the chopped artichoke hearts, garlic, oregano, basil, parsley, chives, dried dill, and a pinch of salt. Cook for another 1–2 minutes, until fragrant. Squeeze the juice of one lemon over the vegetable mixture and stir to combine. Remove from the heat and set aside to cool slightly while you prepare the egg mixture.

Add the eggs, cottage cheese, Monterey Jack, feta, and a pinch of salt to a blender. Blend until completely smooth and creamy.

Place a silicone muffin pan inside a larger baking dish. Carefully pour hot water into the baking dish around the silicone muffin pan, until the water reaches roughly halfway up the sides of the muffin cups.

Divide the cooled mushroom and artichoke mixture evenly among the silicone muffin cups. Sprinkle a little extra feta into each cup, then pour the blended egg mixture over the top.

Bake for 35–40 minutes, or until the egg bites are just set in the centers. They should be soft and slightly springy.

Carefully remove the silicone muffin pan from the water bath and allow the egg bites to cool for a few minutes before removing them from the molds.