Bur-Ogies

Submitted by ratherbeswimmin

"In ‘The Muffin Tin Cookbook’ by Brette Sember"

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 6

ingredients

• 1⁄2 lb lean ground beef
• 1 garlic clove, minced
• salt
• pepper
• 1⁄4 teaspoon dried thyme
• 1⁄4 cup shredded cheddar cheese, plus
• 2 tablespoons shredded cheddar cheese
• 1⁄4 cup light sour cream
• 1⁄8 teaspoon dry mustard
• 1 tablespoon chopped fresh chives
• 6 potato pierogies, defrosted

directions

1. Preheat oven to 400 degrees and prepare 6 jumbo muffin cups by spraying with cooking spray.
2. Mix meat, garlic, salt, pepper, thyme, ¼ cup cheddar cheese, sour cream, mustard, and chives in a bowl.
3. Divide meat mixture in half.
4. Divide the first half of the meat among the 6 muffin cups, pressing into the bottom.
5. Place a pierogie on top of each.
6. Divide the rest of the meat among the tins, pressing onto the pierogies.
7. Divide 2 T cheddar cheese among the cups.
8. Bake 20 minutes or until tests done—check with instant-read thermometer, done at 160 degrees.