Baked Macaroni & Cheese Cupcakes

Directions

Preheat the oven to 375℉ (190℃).

Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray.

Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.

Stir in the ground turkey or chicken, ½ teaspoon salt, and ¼ teaspoon pepper, stirring frequently, until cooked through, about 6 to 8 minutes.

Set aside and cover to keep warm.

Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 9 minutes.

Drain and add to a large bowl.

Add the cooked turkey, cheeses, and eggs, stir well.

Season with salt and pepper.

Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about ⅔ full.

Arrange a few pieces of tomato, broccoli and asparagus into each cup.

Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.

Bake until golden brown, about 15 to 20 minutes.

Let cool for a few minutes and carefully remove with a spoon onto a serving platter or dish.

Serve warm.