An irresistible appetizer, brunch, or savory breakfast: small egg muffins enriched with creamy cow's milk Caciotta, which melts perfectly and gives a silky and stringy texture, combined with the aroma of fresh herbs. An ideal blend of taste and softness in every bite.
Preheat the oven to 180°C.
Beat the eggs in a bowl with milk, salt, and pepper.
Add the creamy cow's milk Caciotta cut into cubes and the chopped fresh herbs.
Grease a non-stick muffin tin or line with paper muffin cups.
Pour the mixture into the molds, filling them 2/3 full. If desired, add an egg yolk.
Bake in the oven for 18-20 minutes until puffed and golden.
Remove from the oven, let cool slightly, and serve.
Store in the refrigerator in an airtight container for up to 2 days. Also excellent at room temperature!
Italia, Emilia Romagna
| Energy (kcal) | 168.87 |
| Carbohydrates (g) | 0.64 |
| of which Sugars (g) | 0.64 |
| Fat (g) | 12.62 |
| of which Saturates (g) | 5.57 |
| Protein (g) | 13.19 |
| Fiber (g) | 0.06 |
| Sale (g) | 0.28 |
