Egg muffins in 3 savory variations

Ingredients for 3 servings:

• 7 eggs, size M
• 90 ml cream
• 100 g baby spinach
• 100 g tomatoes
• 100 g mushrooms
• 1 onion(s), white
• 1 onion(s), red
• 50 g Cheddar cheese
• 50 g Parmesan
• 80 g cooked ham
• 30 g pine nuts
• 4 sprigs of basil
• 5 sprigs of parsley
• 2 tbsp olive oil
• some nutmeg
• some salt and pepper
• some oil for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Wash the spinach, spin dry, and roughly chop. Dice half a red onion. Toast the pine nuts in a pan without oil and then remove immediately. Sauté the onion in the pan in 1 tablespoon of olive oil, briefly add the spinach and let it collapse. Season with salt, pepper, and nutmeg, mix in the pine nuts, and set aside. Clean and dice the mushrooms. Dice the white onion. Dice the cooked ham. Wash the parsley, spin dry, and chop. Briefly fry the mushrooms, cooked ham, and onion in a pan with 1 tablespoon of olive oil. Season with salt and pepper, mix in the parsley, and set aside. Wash and finely dice the tomatoes. Dice the second half of the red onion. Wash the basil, spin dry, and chop it. Combine the tomato, onion, and basil in a bowl, season with salt and pepper, and set aside. Grate the Cheddar and Parmesan cheeses separately and set both aside. Mix the eggs and cream with a fork in a mixing bowl and season with salt, pepper, and nutmeg. Brush and grease a 12-hole muffin tin with a little olive oil. Add one-third of the egg mixture to the spinach mixture, mix everything together, and then fill 4 of the muffin tins. Don’t fill quite to the top and sprinkle with a little Parmesan. Add one-third of the egg mixture to the mushroom mixture, mix everything together, and then fill 4 of the muffin tins. Don’t fill quite to the top and sprinkle with a little Cheddar. Add one-third of the egg mixture to the tomato mixture, mix everything together, and then fill 4 of the muffin tins. Don’t fill quite to the top and sprinkle with a little Parmesan. Bake the muffins in a preheated oven at 180°C (convection oven) for about 25 minutes. Remove the muffins from the tins, arrange on plates, and serve immediately while hot.