These appetizers are always a hit, and pretty easy to keep the ingredients on hand when you need something at the last minute. And I've just found a way to make them even faster and easier.
4 large eggs
1 jar (12-14 oz) artichoke bruschetta mix*
1/4 C fine dried bread crumbs
1/2 t each pepper and dried oregano
1 4 oz can diced chiles
2 C (8 oz.) shredded sharp cheddar cheese
1. Preheat oven to 350°. Spray 10” glass pie plate or 7" x 11" baking dish with oil.
2. Whisk eggs in a bowl to blend. Stir in the remaining ingredients.
3. Pour mixture into the prepared baking dish and bake, uncovered, until it feels set when lightly touched, about 30 minutes. Let sit at least 10 minutes before cutting into small squares or pie sized pieces, if serving for dinner.
Make ahead: Up to 1 day, chilled. Reheat, uncovered, 12 minutes at 325°.
*Trader Joe's has a 12 oz. jar. Cara Mia has a 14 oz. jar.
