1. Preheat oven to 350 degrees. 2. CRUST: In a small bowl, cream the cream cheese and butter together; add flour and beat until moistened. 3. Shape into 24 balls. 4. Cover and chill about 1 hour. 5. Press into bottom and a little way up the sides of pan. 6. FILLING: In each muffin section (use mini-muffin tins), sprinkle a rounded teaspoon of cheese on top of unbaked crust. 7. Add 1/2 teaspoon of green chiles on top cheese. 8. In a small bowl, mix together eggs, milk, salt and pepper; spoon egg mixture evenly over chiles in each section. 9. If you like them hot, sprinkle a few crushed red peppers on top of each section, or lightly dust with cayenne pepper. 10. Bake for about 30-35 minutes until just slightly golden on top. 11. Let stand 5 minutes before removing from pans. 12. Serve warm, but also good at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
