Eun Y! Congratulations! As the local winner, Eun will receive a coupon for a dozen free eggs from Eggland (I don’t know about you, but eggs are a hot commodity in my house.), automatic entry into the National Eggland’s Best Recipe Contest, AND, we’re going to feature the winning recipe in this week’s newsletter!
Little Denvers
A fun way to serve individual egg custard cups to your favorite little ones or any kid at heart. This can be served as a meal or as a side anytime of the day. Makes 36 mini-cakes or 18 full –sized cakes!
Equipment
Mini Muffin or regular muffin pan, blender, 1 medium bowl, 2.5 qt. or larger pan, strainer
INGREDIENTS
1 cup Alphabet pasta, uncooked
4 Large Eggs
1/2 cup Ham, chopped
1/2 cup Green. Pepper, chopped
1/2 cup Cheddar Cheese, grated
1/4 cup Parmesan, Grated
1/2 cup Sour Cream
1/2 tsp Garlic Powder
Pinch Black Pepper
Pinch Paprika
Spray Cooking Oil
DIRECTIONS
1. Preheat oven to 375 degrees.
2. Bring 2 qt water to boil, add pasta, and cook 7 min. Drain and rinse pasta in strainer and add to bowl.
3. Finely chop ham and pepper and add to bowl with cheddar.
4. Blend eggs, sour cream, garlic powder, parmesan, black pepper, and paprika until smooth. If you don’t have a blender, hand mix 5 minutes.
5. Grease muffin pans well with cooking spray. Fill 3/4 way with pasta mixture.
6. Pour egg mixture over pasta to barely cover. Cook 18-20 minutes until golden brown. Cool 10 minutes.
7. Enjoy alone or with ketchup, like my son :)
