Small pasta nests from the muffin tray

Ingredients for 1 servings:

• 250g spaghetti
• 2 packs of sliced ​​bacon
• 3 eggs
• 6 cocktail tomatoes or cherry tomatoes
• 50 ml milk
• 200 g sour cream
• ½ tsp, leveled pepper
• 0.33 tsp salt
• 1 tsp, leveled nutmeg
• 1 tsp, heaped herbs, fresh or frozen, finely chopped, as desired
• e.g. Parmesan, very finely grated
• Butter for greasing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Ingredients for 1 muffin tray with 12 cavities

Cook the spaghetti according to the instructions. Preheat the oven to 200°C (400°F). In the meantime, grease the muffin tin cups with butter and line them with the bacon. Halve the tomatoes. Using a whisk or hand mixer, mix together the eggs, milk, sour cream, herbs, Parmesan cheese, and seasoning. Using a fork, roll up the cooked spaghetti in portions and fill the muffin tin cups. Then divide the beaten ingredients evenly among the pasta nests, garnish with half a tomato, and place in the oven. After about 20 minutes, or when the egg has set, the pasta nests are ready to eat. Serve with a fresh salad and a slightly chilled white wine. Note: You can, of course, change the flavor to your liking, for example, with garlic or paprika. What I really like about this recipe is that the finished nests are just as pleasing to the eye.