Mini-Frittatas With Green Chile and Pasta |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Green chile and Pepper Jack Cheese will change your mind when it comes to the traditional Frittatas! Ingredients:
3 cups cooked macaroni, drained |
3/4 cup half-and-half cream |
12 ounces monterey jack pepper cheese, shredded |
6 eggs |
1 (4 1/2 ounce) can chopped green chilies |
3/4 cup chopped ham |
2 scallions, both green and white parts, chopped |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven 350. Coat a 12 cup muffin pan or 2 six cup pans.
2. In a medium pot add macaroni and half and half,warming over medium heat.Add cheese,stirring constantlyto incorporate noodles into cheese sauce,about 4-5 minutes.
3. Evenly add cheese and noodles into each greased muffin cup,filling about 2/3 of the way.In a large bowl add the eggs and beat until frothy.Add the chopped ham,green chiles,scallion,salt and pepper mix until combined.
4. Pour the egg mixture onto the muffin cups over the pasta until nearly full.Place in preheated oven and cook until puffy and eggs are cooked through, about 20-25 minutes.Remove from oven. Gently use a butter knife around the inside edges of the muffin cups to pry frittatas out of the pan. Serve.
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