Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 tomato (s) or 2
- 4 stalk / s basil
- 25 g parmesan cheese
- 100 ml milk
- 40 g ham
- 1 small spring onion (s) or 2
- 2 small mushrooms or 3, approx. 60 g
- 0.5 ½ red pepper (s), approx. 50 g
- 0.5 ½ small zucchini, approx. 60 g
- 2 cloves garlic)
- 10 egg (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C top / bottom heat.
- Dice all ingredients. Finely grate the cheese. Whisk eggs with milk and season with salt and pepper.
- Grease the muffin baking sheet and sprinkle with semolina.
- Fill 4 of the muffin tins with tomato, basil and parmesan. Fill another 4 molds with mushrooms, spring onions and ham. Fill the last 4 with peppers, zucchini and garlic.
- Now distribute the egg mixture on the molds.
- Place the muffin baking sheet in the preheated oven and bake for about 20-25 minutes. Best served warm.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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