Schupfnudel muffins
Ingredients for 4 persons
- 400g Schupfnudeln
- 150g bacon
- 200g Hengstenberg Mildessa Sauerkraut
- 4 eggs
- 200ml heavy cream
- 8 Hengstenberg Burger Pickles
- 2 tbsp butter
- 100g breadcrumbs
- Salt
- Pepper
- Nutmeg
Schupfnudel muffins
Ingredients for 4 persons
- 400g Schupfnudeln
- 150g bacon
- 200g Hengstenberg Mildessa Sauerkraut
- 4 eggs
- 200ml heavy cream
- 8 Hengstenberg Burger Pickles
- 2 tbsp butter
- 100g breadcrumbs
- Salt
- Pepper
- Nutmeg
Step 1: The preparation
Cut the Schupfnudeln into two or three pieces with a knife. Cut the bacon into cubes.
Step 2: 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.
Step 3: 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.
Step 4: 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.
