Scrambled egg muffins

Ingredients for 1 servings:

• 1 package of puff pastry from the refrigerated section
• 4 eggs, size M
• salt and pepper
• Herbs of Provence
• 1 small onion(s)
• 1 m.-sized tomato(s)
• some feta cheese
• 1 slice(s) of cooked ham

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for breakfast or snack, makes 12 muffins

Whisk the eggs in a large bowl and season with salt, pepper, and herbs as desired. Finely chop the onion and add it. Then add the finely chopped tomato, ham, and feta cheese cubes. Line the muffin tin with paper baking cups. Cut the puff pastry into approximately 24 equal squares, so that there are two squares for each muffin tin. Now place the small squares crosswise in the cups; small gaps are no problem, as the paper baking cups are also there. Preheat the oven to 180 degrees fan-assisted oven. Pour the egg mixture into the muffin tins. Bake on the middle rack for approximately 20 minutes, until the puff pastry and scrambled eggs are cooked through. The muffins can be served warm or cold for breakfast or as a snack.