- 2 potatoes
- 6 slices of dry-cured ham
- 3 eggs
- 20g Castello Creamy White
Breakfast muffins with Creamy White
1.Grate the potatoes and squeeze out the moisture. It’s easiest to use a cloth.
2.Grease a muffin tin with some oil or butter.
3.Line the insides of the cups with ham to form a kind of bowl.
4.Then add some grated potato.
5.Beat the eggs with some paprika, salt and pepper.
6.Pour the mixture into the cups then top each one with a small piece of Castello White.
7.Bake at 200°C (fan setting) for approx. 20 min. or until golden brown.