Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
In a small saucepan, combine Hot Sauce, Butter, Red Wine Vinegar, and Worcestershire Sauce. Heat over medium-low heat, stirring until butter is melted and sauce is well combined. Simmer for 5 minutes to allow flavors to meld. Set aside.
In a medium bowl, whisk together all Egg Mixture ingredients until well combined.
In a separate bowl, combine Cooked Cavatappi Pasta, Smoked Gouda Cheese, and Gruyere Cheese. Mix well.
Gently fold the shredded Chicken and mac and cheese mixture into the egg mixture.
Add the Buffalo Sauce to the mac and cheese mixture and stir to combine.
Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle Blue Cheese Crumbles and Finely Chopped Parsley over the top of each egg bite.
Bake for 25-30 minutes, or until a knife inserted into the center comes out clean.
Let cool slightly before removing from the muffin tin.
Ingredients
12
1 cup237 mLShredded Chicken-cooked
66Large Eggs
1/4 cup60 mLHeavy Cream
1 tbsp15 mLCrème Fraîche
1/4 tsp1.25 mLSmoked Paprika
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLWhite Pepper
1 cup237 mLCooked Cavatappi Pasta
1/2 cup118 mLSmoked Gouda Cheese-shredded
1/4 cup59 mLGruyere Cheese-shredded
1/4 cup60 mLHot Sauce (Cholula)
1 tbsp15 mLButter-unsalted
1 tsp5 mLRed Wine Vinegar
1/4 tsp1.25 mLWorcestershire Sauce
2 tbsp30 mLBlue Cheese Crumbles
1 tbsp15 mLFinely Chopped Parsley
Equipment
Muffin Tin
Mixing Bowls
Whisk
Small Saucepan
Instructions
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
In a small saucepan, combine Hot Sauce, Butter, Red Wine Vinegar, and Worcestershire Sauce. Heat over medium-low heat, stirring until butter is melted and sauce is well combined. Simmer for 5 minutes to allow flavors to meld. Set aside.
In a medium bowl, whisk together all Egg Mixture ingredients until well combined.
In a separate bowl, combine Cooked Cavatappi Pasta, Smoked Gouda Cheese, and Gruyere Cheese. Mix well.
Gently fold the shredded Chicken and mac and cheese mixture into the egg mixture.
Add the Buffalo Sauce to the mac and cheese mixture and stir to combine.
Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle Blue Cheese Crumbles and Finely Chopped Parsley over the top of each egg bite.
Bake for 25-30 minutes, or until a knife inserted into the center comes out clean.
Let cool slightly before removing from the muffin tin.
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