Three Kinds Of Egg and Ham Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 egg (s) size L
- 1 dash milk
- 30 g Grana Padano, rated
- 30 g bacon
- 1 small shallot (s)
- chives
- salt
- pepper
- Paprika powder
- Garlic salt
- spice (s)
- 1 slice (s) puff pastry, frozen
- 2 slices sandwich toast
Print Recipe
Pin Recipe Instructions
- First, a slice of frozen puff pastry is thawed on a kitchen towel, then halved. The two squares are now placed in a silicone muffin mold each. This works best if you bend the dough in the middle on each side in one direction.
- For the next variant, the two slices of toast are rolled out thinly with a rolling pin and two circles are cut out with a large glass. Like the puff pastry, these are placed in two silicone muffin molds.
- Scrambled eggs:
- Fry the bacon and remove it from the pan. Finely dice the shallot and sauté in the fat of the ham until translucent. Let cool down.
- Whisk the eggs with the milk and stir in the cheese, chives, shallot and bacon and season with the spices. Now divide the mixture into the 6 muffin cups.
- Put everything in the oven preheated to 200 ° C for about 20 minutes. The muffins with the bare scrambled eggs can leave the oven after 15 minutes. If you like, you can sprinkle some grated cheese on top after half the time.
- Of course, you can refine your scrambled eggs with other ingredients such as peppers, mushrooms, spring onions, etc.
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