Recipe: Muas - Italian Breakfast Porridge

Meet muas, the north Italian alternative to oatmeal

There's a bite in the air. Fight it like they do in South Tyrol with muas, a warm and filling porridge made with just a few pantry staples: milk, flour and eggs. Top it with brown butter and cinnamon sugar for a perfect start to the day. Buon giorno!

To learn more, read "Muas in the House."

Recipe adapted from Franz Mulser, Gostner Schwaige, Alpi di Siusi, Italy

5 from 37 ratings
Breakfast porridge meets bread pudding in this old-school Italian recipe.
Prep Time
Cook Time
Total time: 30 minutes
  • 2 cups whole milk
  • ½ cup water
  • ¼ teaspoon salt, plus more to taste
  • ½ cup whole wheat flour
  • 2 large eggs, beaten
  • 2 tablespoons brown butter
  • ½ teaspoon ground cinnamon
  • 2 teaspoons granulated sugar
  1. In an 8-inch cast-iron skillet, combine the milk, water and salt. Place over medium-high heat and bring to a boil. Add 1 tablespoon of flour at a time, whisking constantly, until all of the flour has been added, about 5 minutes. Reduce the heat to medium and cook at a low simmer, stirring occasionally with a wooden spoon, until the muas has thickened and formed a skin, 12 to 15 minutes.
  2. When the mixture has thickened, add the eggs to the pan, lightly mixing to incorporate. Continue to cook until the bottom sets, another 1 to 2 minutes, then remove from the heat. Taste and adjust the seasoning with salt. Drizzle with brown butter and top with cinnamon and sugar. Serve immediately.
Calories per Serving 221
Total Fat 12.5 g
Saturated Fat 6.8 g
Trans Fat 0.2 g
Cholesterol 120.5 mg
Total Carbohydrates 19.2 g
Dietary Fiber 1.8 g
Total Sugars 8.4 g
Sodium 235.6 mg
Protein 9.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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