1 med. onion, chopped
1/2 c. green pepper, chopped
1 (10 oz.) pkg. frozen chopped spinach, thawed and pressed dry
2 tbsp. butter
6 eggs
1 (8 oz.) carton commercial sour cream
1/2 c. grated Parmesan cheese
1/4 c. all-purpose flour
6 to 8 drops of hot sauce
1 (8 1/2 oz.) can cream-styled corn
2 c. shredded Muenster cheese
1 (4 oz.) jar diced pimentos, well drained
1/4 tsp. salt
1/8 tsp. pepper

Saute onion and green pepper in a large skillet until tender. Add spinach and cook until excess moisture evaporates. Cool.

Combine next 6 ingredients in container of electric blender; process until well blended. Combine egg mixture and remaining 5 ingredients. Pour into non-stick muffin tins, filling each to the top.

Bake at 350 degrees for 30 to 35 minutes. Cool in muffin tins for 10 minutes before removing. Garnish with parsley and colorful pepper rings. Serves 6.