Three kinds of egg and ham muffins

Ingredients for 6 servings:

• 3 eggs size L
• 1 shot of milk
• 30 g Grana Padano, grated
• 30 g bacon
• 1 small shallot(s)
• chives
• Salt
• pepper
• Paprika powder
• Garlic salt
• n. B. spice(s)
• 1 slice(s) puff pastry, frozen
• 2 slices of sandwich toast

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

For people who want a different take on scrambled eggs. One recipe and three variations of 2 muffins each.

First, defrost a slice of frozen puff pastry on a kitchen towel, then cut it in half. Place each square into a silicone muffin tin. This works best if you fold the dough in half on each side in one direction. For the next variation, roll out the two slices of toast thinly with a rolling pin and cut out two circles with a large glass. Place these, along with the puff pastry, into two silicone muffin tins. Scrambled eggs: Fry the bacon and remove from the pan. Finely dice the shallot and sauté in the fat from the ham until translucent. Allow to cool. Whisk the eggs with the milk, stir in the cheese, chives, shallot, and bacon, and season to taste. Divide the mixture among the 6 muffin tins. Place everything in the oven preheated to 200°C for about 20 minutes. The muffins with just scrambled eggs can be taken out of the oven after just 15 minutes. If you like, you can sprinkle some grated cheese on top halfway through. Of course, you can also refine your scrambled eggs with other ingredients, such as bell peppers, mushrooms, spring onions, etc.