Pastry cases cut from Fajita wraps, filled with egg and sausage, and covered with melted cheese
Course: Party, Snack
Pair of scissors
12-hole muffin tray
4TablespoonsMilkto soak the fajitas
2largeHardboiled Eggsfinely chopped
2German Bockwurst Sausagesfinely chopped
½cupSingle Cream (125ml)
2oxCheddar Cheese (50 g)grated
Salt and freshly ground black pepperto taste
Cut 4 rounds from each fajita, large enough to line a shallow muffin tin. You need 12 in all.
Soak the fajita rounds in milk to soften
Grease a 12-hole shallow muffin tin and line each hole with the softened fajitas
Combine the chopped egg and sausage in a bowl
Put a small amount of tomato sauce in the centre of each fajita
Top each fajita with a spoonful of the egg and sausage mixture
Measure the cream into a measuring jug, add 2 eggs and then top up the measuring jug to the 1-cup mark with milk. Mix well.
Pour the egg mixture carefully over each fajita being careful not to overfill
Top with grated cheese
Bake in a preheated oven for 10 - 15 minutes until the mixture is set and the cheese is melted.
Soak the fajitas in milk before attempting to put them in the muffin trays. Fajita wraps are quite hard and can be inflexible. This helps them fit into the holes of the muffin trays easily.Use a shallow muffin tin - these morsels are intended to be quite flat.Chop the egg and sausage finely - these tartlets are small and a finely chopped filling will fit in better.Don't overfill with the egg and cream mixure otherwise it will overflow onto the muffin tray when baking.
Eggy Cheesy Things first appeared on foodleclub.com on 2 June 2019