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Breakfast muffins with Extra Creamy Brie

Breakfast muffins with Extra Creamy Brie

6 servings
Cheesy Earthy


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


Grate the potatoes and squeeze out the moisture. It’s easiest to use a cloth.

Grease a muffin tin with some oil or butter.

Line the insides of the cups with ham to form a kind of bowl.

Then add some grated potato.

Beat the eggs with some paprika, salt and pepper.

Pour the mixture into the cups then top each one with a small piece of Castello Extra Creamy Brie.

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