Hearty muffins for using leftovers after the barbecue with bread
Difficulty:
Preparation time: 40 minutes
Serving size: 6
Ingredients
- 150 g IBIS Pita Sticks from the previous day
- 2 eggs (size M)
- 125 ml milk
- 1/2 tsp salt
- 1/4 tsp. pepper
- 1 pinch grated nutmeg
- 1 shallot
- 60 g raw ham (for a vegetarian version, simply omit the ham)
- 1 tbsp butter
- 2 tbsp freshly chopped flat-leaf parsley
- 40 g grated mountain cheese
Also:
- 6 muffin tray
- 6 paper cups for the muffin tray
Instruction
Cut the baked or grilled pita sticks from the previous day into small cubes and place in a bowl. Preheat the oven to 200 °C top/bottom heat and line six wells of the muffin tray with paper cups.
Separate the eggs. Whisk the egg yolks with the milk, salt, pepper and nutmeg. Pour the mixture over the diced pita sticks and leave to stand until needed.
Peel and chop the onion and chop the ham. (For a vegetarian version, simply omit the ham).
Melt the butter and gently fry the onion and ham in it for about 5 minutes. Stir in the parsley shortly before the end of the cooking time. Then remove the pan from the heat and leave to cool.
Stir the pan mixture together with the mountain cheese into the soaked pita sticks. Beat the egg whites until stiff and fold in. Divide the mixture between the muffin tins and bake in the oven for about 20 minutes until golden brown.
Remove and enjoy either warm or cold. For warm enjoyment, let the muffins rest for 5 minutes, then carefully remove from the paper moulds and serve, for example, with a herb sauce or salad. To enjoy cold, allow the muffins to cool completely in the paper moulds. They are easy to transport and enjoy to go.
Tip: You can also use leftover baguette or ciabatta instead of IBIS Pita Sticks for this recipe.
