Ingredients
- 1 tsp Himalayan Pink Sea Salt
- 4 Eggs
- ½ cup Greek Yogurt
- 1 cup Mozzarella Cheese, grated
- 1 cup Horseradish Cheddar Cheese, grated
- 2 Tbsp Peri Peri Sauce
- 2 Tbsp Wild Garlic Dried Herb Blend
- 1 tsp Sriracha Sea Salt
- 2 cups Ham, cubed small
Instructions
- Preheat oven to 350°F.
- Bring a large pot of water to boil. Add Himalayan salt and cook pasta until halfway done (according to package directions, still stiff in center).
- Meanwhile, in a mixing bowl, whisk together eggs, Greek yogurt, 1 ½ cup of the cheeses, peri peri, wild garlic blend, and chili salt.
- Add drained pasta, ham, and avocado to egg mixture, toss to coat well.
- Spoon mixture into individual baking dishes or a large casserole dish. Finish with the remaining ½ cup cheese.
- Cover dish(s) and bake for 25 minutes. Remove cover and finish baking until brown and bubbly, another 5 minutes.
- Serve warm and melted!
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