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Breakfast muffins with Double Cream Brie

Breakfast muffins with Double Cream Brie

Kick-start mornings with these individual savoury treats - perfect for at home or on-the-go. These breakfast muffins have a fluffy consistency and full-bodied consistency through a blend of eggs, spices, garden-fresh potatoes and dry-cured ham. All topped off with a coating of indulgent soft white cheese.

6 servings
Cheesy Sweet Cream


  • 6 slices of dry-cured ham
  • 2 potatoes
  • 3 eggs
  • paprika
  • salt
  • pepper
  • 20 g Castello® Double Cream Brie


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® Double Cream Brie.

7. Bake at 200°C (fan setting) for approx. 20 min. or until golden brown.