Summary

Ingredients

• 150 g croissant noodles
• 100 g peas, frozen
• 3 tablespoon olive oil
• 2 spring onion (s)
• 1 clove garlic
• 150 g mushrooms
• 75 g cooked ham
• 2 stalks parsley or 3
• salt and pepper
• 3 tablespoon breadcrumbs
• 3 egg (s)
• 210 ml cream
• 90 g Gouda, rated

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Instructions

1. Cook the noodles in salted water until they are al dente. Add the peas to the pasta water 3 minutes before the pasta is done.
2. Finely chop the garlic. Finely dice the spring onions and mushrooms. Dice the ham. Chop the parsley. Whisk the eggs with the cream.
3. Heat the oil in a large pan and sauté the spring onions, garlic and mushrooms in it. Add ham, parsley, pasta and peas to the pan, mix everything well and season with salt and pepper.
4. Grease the muffin tray and sprinkle with breadcrumbs. Distribute the pasta mixture evenly on the molds. Pour the egg-cream mixture over it and finally sprinkle the cheese on top.
5. Bake in a preheated oven at 170 degrees top / bottom heat for 15-20 minutes.
6. Either enjoy it warm or cold as a snack e.g., take it to the office.