The egg is a much-loved ingredient by dogs: rich in protein, with good fats and plenty of vitamins. In this recipe, we combine it with diced cooked ham and cheese on a base of grated sweet potato, which serves as a soft yet hearty crust. The muffins are baked in a mini muffin tin and are perfect as a small treat or a special breakfast.
Ingredients
- 120 g of grated sweet potato (about 1 potato)
- 25 g of grated cheddar
- 30 g of diced cooked ham
- 4 large eggs
- 5 ml (1 teaspoon) of chopped parsley
Procedure
- Preheat the oven to 200 degrees and lightly grease a tin for 12 mini muffins.
- In a bowl, combine the grated sweet potato and cheddar.
- Spread the mixture on the bottom of each cavity of the tin, gently pressing it with your fingers to form a small base.
- Bake for 7 minutes, then remove from the oven and lower the temperature to 175 degrees.
- Distribute a few cubes of ham on each base.
- Whisk the eggs in a bowl with the chopped parsley.
- Pour the egg mixture evenly into the cavities of the tin.
- Bake at 175 degrees for 8-10 minutes, until the eggs are well set.
- Let cool slightly in the tin before removing and allowing to cool completely.
Notes
For a version suitable for humans, just add a pinch of salt and pepper to the eggs before pouring them into the tin. If your dog does not tolerate dairy well, you can omit the cheese. Ensure the ham is low in salt and free of strong seasonings.
Storage
Store the muffins in an airtight container in the refrigerator for up to 4 days. They can be served cold or warm, after a brief time in the microwave.