Spaghetti muffins

Ingredients for 2 servings:

• 200 g spaghetti, cooked
• 4 slice(s) bacon, thinly sliced
• ¼ bunch parsley, finely chopped
• 4 eggs
• 2 tbsp, heaped sour cream
• 2 tbsp, heaped Parmesan, grated
• ½ tsp white pepper
• ½ tsp turmeric powder
• n. B. Salt
• some butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a recipe idea from the leftover kitchen

Grease two casserole dishes (10 mm diameter) with a little butter and line each with two slices of bacon. Then fill the dishes each with 100 g of cooked spaghetti (3/4 full). Wash the parsley, pat it dry, remove the stalks and chop finely. Place this in a mixing bowl with the eggs and the remaining ingredients and whisk until fluffy. Season with salt and divide between the casserole dishes. Cover with aluminum foil. Cook in an oven preheated to 180 °C with top/bottom heat on the middle shelf for approx. 30 minutes. Then remove from the oven and turn out onto a plate to serve. This goes well with any kind of mixed salad with pan-fried fish or meat.