I found this recipe in one of those compilation cookbooks, put together as a fundraiser. This is a fantastic recipe for kids as it has heaps of veges, and cooking them in the muffin pan makes it a bit fun & different. I actually just spooned out the mixture into 6 muffin pans (for the toddler) and put the rest in a casserole dish (for hubby & I). These were a huge hit!
Ingredients
1 carrot, grated
1 zucchini, grated
1/4 of a butternut pumpkin, grated
1 can evaporated milk
3 eggs
200g diced bacon
1 cup grated cheese
1 1/2 cups cooked pasta
Method
Heat a frying pan and add carrots, zucchini and pumpkin. Cook for 3 minutes.
Whisk milk and eggs in a large bowl; stir in cooked veges, bacon, cheese and pasta.
Spoon into greased muffin tins and bake at 180 degrees until golden brown (about 30 minutes).
4 comments:
Sounds good Vanessa. I also do lasagne for the kids this way, just layer into muffin tins the normal method. Works well and neater for them to deal with.
I cooked these last night with grated carrot instead of the pumpkin, ham instead of bacon, and put the leftover (after putting most of the mixture in muffin pans) in 3 ramekins.
Sounds delicious Majella, good work!
Definitely a hit with the kids!
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