Noodle Nests
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
24 mini-muffins
- Serves:
- 6-8
ingredients
- 236.59 ml pasta, small variety, cooked (i.e. ditalini)
- 78.78 ml ham, diced (or other meat)
- 78.78 ml swiss cheese, diced (or other cheese)
- 78.78 ml onion, diced
- 3 eggs
- 118.29 ml heavy cream (half & half works too)
- 118.29 ml milk (I use skim without a problem)
- 4.92 ml salt
- 2.46 ml pepper
- 0.25 ml nutmeg
directions
- Preheat oven to 350 degrees.
- Spray, butter, or in some way lubricate your mini-muffin (or reg muffin pans) WELL, otherwise there is a good chance you will be digging these out of the pan (even silicon pans need a good oiling) and end up with a delicious mountain of destroyed nests. And muffin liners (even the foil ones) don't work well either, trust me.
- Cook pasta (or use left overs).
- Chop meat, cheese and onion; mix together with pasta.
- In a large measuring cup (2 cup works well), beat eggs slightly, stir in cream, milk, salt, pepper and nutmeg.
- Evenly distribute the dry mixture among the mini-muffin pans, then evenly pour custard mixture into each muffin cup. There will be left over - there always is. These puff up, so you don't necessarily want to take the liquids all the way up to the top.
- Bake for 35 minutes.
- Remove from oven, run a knife around the edge of each nest to loosen from the sides of the muffin cups. Let cool 5-10 min before removing.
- These are best warm, but usually consumed piping hot - be warned!
- Check description for flavor substitutes and make ahead instructions.
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