Summary

Ingredients

• 1 package puff pastry from the refrigerated shelf
• 4 egg (s), size M
• salt and pepper
• herbs Provence
• 1 small onion (s)
• 1 medium tomato (s)
• some feta cheese
• 1 slice (s) cooked ham

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Instructions

1. Mix the eggs in a large bowl and season with salt, pepper and herbs as needed. Cut the onion into small pieces and add. Then you can add tomato, ham and sheep cheese cubes, cut into small pieces.
2. Line the muffin tin with paper liners. Cut the puff pastry into approx. 24 squares of the same size so that there are two squares for each muffin pan. Now place the small squares crosswise in the molds, small gaps are not a problem as the paper molds are also there.
3. Preheat the oven to 180 degrees circulating air. Pour the egg mixture into the muffin cups. Bake on the middle rack for about 20 minutes, until the puff pastry and scrambled eggs are through.
4. The muffins can be served warm or cold for breakfast or as a snack.