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).
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.
ReplyDeleteI 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.
ReplyDeleteSounds delicious Majella, good work!
ReplyDeleteDefinitely a hit with the kids!
ReplyDelete