Schupfnudel muffins

  • 30 Minuten
  • easy
  • 4 Persons

The preparation

Cut the Schupfnudeln into two or three pieces with a knife. Cut the bacon into cubes.

Ingredients: Schupfnudeln, bacon


Mix everything together

Fry the bacon in a pan or on a grill plate (plancha) under the grill, add the Schupfnudeln to the bacon and then the sauerkraut. Fry together and season with salt, pepper & nutmeg.

Ingredients: bacon, Schupfnudeln, sauerkraut, salt, pepper, nutmeg


Fill the forms

Butter the muffin molds and sprinkle with breadcrumbs, which should stick to the butter and later become a crispy crust.


Loosely place the Schupfnudel mix into the molds.

Ingredients: breadcrumbs


Cover with cream

Mix the heavy cream with the eggs and mix well. Add the cream / egg mixture over the baked noodles and bake at approx. 180 - 180 degrees in the grill or oven for approx. 20 minutes. The whole thing works just as well in the oven.

Ingredients: eggs


400g Schupfnudeln

150g bacon

200g Hengstenberg Mildessa Sauerkraut

4 eggs

200ml heavy cream

8 Hengstenberg Burger Pickles

2 tbsp butter

100g breadcrumbs