Cheesy pasta, eggs, and veggies baked into savory, portable muffins ideal for breakfast or snacks.
# What You'll Need:
→ Pasta
01 - 1 cup elbow macaroni, uncooked
→ Egg Mixture
02 - 6 large eggs
03 - 0.5 cup milk
04 - 0.5 teaspoon salt
05 - 0.25 teaspoon black pepper
06 - 0.25 teaspoon smoked paprika (optional)
→ Cheese
07 - 1 cup shredded cheddar cheese
08 - 0.5 cup shredded mozzarella cheese
→ Add-Ins (Optional)
09 - 0.25 cup diced cooked bacon
10 - 0.25 cup chopped spinach
11 - 2 tablespoons finely chopped green onions
# How to Make It:
01 - Preheat oven to 350°F (175°C). Properly grease a 12-cup muffin tin or line with silicone cupcake liners.
02 - Prepare elbow macaroni according to package directions to achieve an al dente texture. Thoroughly drain and permit to cool slightly.
03 - In a large mixing bowl, vigorously whisk together the large eggs, milk, salt, black pepper, and smoked paprika, if using.
04 - Introduce the cooled macaroni, shredded cheddar cheese, shredded mozzarella cheese, and any chosen add-ins to the whisked egg mixture. Stir until all components are uniformly incorporated.
05 - Distribute the combined mixture evenly into the prepared muffin cups, ensuring each cup is approximately three-quarters full.
06 - Bake for a duration of 20 to 25 minutes, or until the muffins are visibly puffed and firm to the touch in the center.
07 - Allow the muffins to cool in the tin for 5 minutes before carefully removing them. Serve warm.
