Autumn Bread, Pumpkin and Gouda Omelette Muffins

Hearty autumn muffins made from stale bread, Hokkaido pumpkin and Gouda, baked in the oven with egg and milk. They taste great warm with a salad or as a quick dinner.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 200 g Hokkaido pumpkin
• 80 g stale bread
• 1 pc onion
• 1 tbsp cooking oil
• 3 pc eggs
• 100 ml milk
• 50 g Gouda, grated
• 1 tsp thyme, dried
• 1 bunch chives
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat and lightly grease the cups of a 6-cup muffin tin.
2. Wash the pumpkin, remove the seeds and cut into small cubes. Peel the onion and finely dice it.
3. Heat the cooking oil in a pan and fry the onion and pumpkin over medium heat for about 5 minutes, until the pumpkin is slightly soft.
4. Cut the bread into small cubes. Whisk the eggs with the milk, the Gouda, the thyme, salt and pepper.
5. Divide the bread cubes and the pumpkin-onion mixture among the cups and pour the egg mixture over them until they are about three quarters full.
6. Bake the muffins in the preheated oven for about 18 minutes, until the mixture is set and golden brown. Let them cool briefly and serve sprinkled with finely snipped chives.