Hearty Grünkern and Gruyère Egg Muffins

1.Prepare the Grünkern: Rinse the Grünkern under cold water. In a medium saucepan, combine the Grünkern and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until the liquid is absorbed and the Grünkern is tender but still slightly chewy. Drain any excess liquid.

2.Sauté Aromatics: While the Grünkern is cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced onion and sauté for 3-5 minutes until softened and translucent. Stir in the dried thyme, salt, and pepper.

3.Preheat and Prepare: Preheat your oven to 180°C (350°F). Lightly grease a standard 12-cup muffin tin with cooking spray or butter.

4.Combine Base Ingredients: In a large bowl, combine the cooked Grünkern, the sautéed onion mixture, and half (1/2 cup) of the shredded cheese. Mix well and season with additional salt and pepper if necessary.

5.Prepare Egg Mixture: In a separate bowl, whisk together the eggs, milk or cream, chopped chives, and a pinch of nutmeg. Season generously with salt and pepper.

6.Assemble the Muffins: Distribute the Grünkern and cheese mixture evenly among the 12 muffin cups, pressing it lightly into the bottom to form a base. The cups should be about half full.

7.Fill and Top: Pour the egg mixture over the Grünkern base in each cup, filling them almost to the top. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the tops of the muffins.

8.Bake: Bake for 20-25 minutes, or until the egg is set, the tops are golden brown, and a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes before carefully removing and serving warm.