Try these filling breakfast muffins with ricotta and Gruyere cheese and parma ham – they are a very nice alternative to eggs in the morning. Actually I think they would also be lovely as a side dish with some spices added to the basic recipe. Enjoy!
Preheat the oven to 180C/350F/Gas 4.
8-10 slices parma ham (or any other ham)
500g ricotta cheese
125g Gruyere cheese (grated)
salt and black pepper
Line eight muffin tins with the ham slices. Put the ricotta, Gruyere, egg, salt and pepper into a bowl and mix together. Spoon the mixture into the prepared muffin tins and press down.
Bake for about 25 minute until the muffins are set.
Next time I will make a large batch so I have enough for the freezer.