Double Crème White Breakfast Muffins

Ingredients for 6 servings

2 potatoes, coarsely grated

6 slices of dry-cured ham

3 eggs

A dash of paprika

Salt and pepper, to taste

1/4 ounce Castello Double Crème White

Double Crème White Breakfast Muffins


Grate potatoes and squeeze out moisture with a cloth. 

Grease a muffin tin with oil or butter. Line the insides of the cups with ham to form a bowl, then evenly distribute grated potato among muffin tins. 

Beat eggs with paprika, salt and pepper. Evenly pour mixture into muffin tins, then top each with a small piece of Castello Double Crème White.

Bake at 400°F (convection) for approximately 20 minutes, or until golden brown.