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• 1/4 pound sliced ham
• 4 ounces Swiss cheese
• 3 green onions
• 1 cup uncooked alphabet noodles or small egg noodles
• 3 eggs
• 1½ cups half and half
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
Heat oven to 350 degrees F.
Grease 36 mini (or 12 regular) muffin pan cups generously. Set aside.
Chop ham, cheese and green onions finely; set aside.
Cook noodles following label directions, just to the al dente state; drain.
Mix drained noodles into ham mixture.
Divide mixture among the muffin pan cups (Bake tarts in 3 batches if there is only 1 pan).
In a medium bowl, beat eggs slightly, stir in half and half, salt and nutmeg.
Spoon liquid mixture over the ham mixture in muffin pans, dividing evenly among them.
Bake for 35 minutes.
Ease out of pan gently, using a sharp knife around the edge if necessary.
Transfer to warm serving platter; serve piping hot.
* Make-ahead tip: Tarts may be refrigerated, covered, for up to 3 days before serving. Reheat in a 350 degrees F. oven until hot, about 10 minutes.
Let the kids help with these tarts—they feature favorite flavors of ham and cheese, and are kid-sized too.
Calories 303 calories; Protein 18 grams; Fat 20 grams; Sodium 465 milligrams; Cholesterol 215 milligrams; Saturated Fat 10 grams; Carbohydrates 12 grams; Fiber 0 grams
Recipe & photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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