Summary

Ingredients

• 300 g bread rolls (pretzel rolls) from the day before
• 100 g cream
• 100 ml milk
• 50 g cheese (Emmentaler), rated
• 2 egg (s)
• some pepper
• some chives, finely chopped
• some parsley, finely chopped
• little salt
• possibly breadcrumbs
• possibly cheese, for sprinkling

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Instructions

1. Cut / pluck the pretzel rolls into small pieces and place in a bowl.
2. Heat the cream with the milk in a saucepan or in the microwave, pour over the pieces of bread and leave to stand for 10 minutes. In the meantime, preheat the oven to 190 ° C and cover the muffin tin with paper liners.
3. Separate the eggs, add the egg yolks, cheese, pepper, herbs and a little salt to the bread roll mixture. Knead the mass well, if necessary add some breadcrumbs or milk to achieve a well kneadable mass. Beat egg whites until stiff until stiff and add to the mixture. Form small balls at a time and press them into the muffin tin.
4. Bake in the oven for about 15-25 minutes, leave to rest for 5 minutes and then serve either warm or cold.
5. Tip:
6. Cover the muffins with cheese before baking.