Delicious and moorish, these carbonara muffins are encased in crisp ham cups. They are easy to make and a great way to use left over pasta. This is a crowd pleaser and is great for lunch or dinner with a crispy garden salad.
Ingredients 6 slices of ham
2 cups of left over carbonara pasta (I used my lactose free chicken carbonara recipe)
1 tomato, diced
5 eggs, beaten
Salt and crushed pepper, to taste
2 cups grated cheese
Preheat the oven to 220 degrees.
Line each of a 6 slot muffin tray with a slice of ham by gently pressing the ham into the mould. The ham will look like a cup.
The ham will form a cup in which the pasta will sit
Combine the tomato, carbonara pasta and season with salt and pepper. Gently spoon the mixture into the ham basket, taking care not to rip the ham.
The tomato adds extra flavour to these muffins
Beat the eggs and pour half into the ham cups. Gently shake the sides of the muffin tray to release any air pockets and pour the remaining mixture onto the ham cups.
Gently spoon the pasta and tomato mixture into the ham cups
Sprinkle each ham cup with grated cheese. Bake in the oven for 15-20 minutes, until the cheese has browned.
Top each cup with a generous amount of cheese
The cheese will melt over the surface of the muffins when cooked
Remove the muffin tray from the oven and place on a wire tray and cool slightly. Trim the excess cheese that has melted over the surface of the muffin tray with a knife. Serve warm with a garden salad or refrigerate for later.