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1
Preheat oven to 350 degrees.
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2
Spray, butter, or in some way lubricate your mini-muffin (or reg muffin pans) WELL, otherwise there is a good chance you will be digging these out of the pan (even silicon pans need a good oiling) and end up with a delicious mountain of destroyed nests. And muffin liners (even the foil ones) don't work well either, trust me.
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3
Cook pasta (or use left overs).
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4
Chop meat, cheese and onion; mix together with pasta.
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5
In a large measuring cup (2 cup works well), beat eggs slightly, stir in cream, milk, salt, pepper and nutmeg.
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6
Evenly distribute the dry mixture among the mini-muffin pans, then evenly pour custard mixture into each muffin cup. There will be left over - there always is. These puff up, so you don't necessarily want to take the liquids all the way up to the top.
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7
Bake for 35 minutes.
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8
Remove from oven, run a knife around the edge of each nest to loosen from the sides of the muffin cups. Let cool 5-10 min before removing.
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9
These are best warm, but usually consumed piping hot - be warned!
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10
Check description for flavor substitutes and make ahead instructions.
