Cook the pasta al dente in salted water. In the last 3 minutes add the peas. Strain and drain well. Cut mushrooms small, the onions into rings and chop the ham. Sauté mushrooms in a little oil, add onion and fry briefly. Season with salt and pepper. Stir in noodles, peas, ham and the copped or the dried basil.
Preheat oven to 170 ° C. Brush muffin tin with oil and cover with breadcrumbs.
Mix well eggs, milk and creme fraiche, season with salt and pepper.
Fill pasta mixture into the hollows and press well. Pour the egg mixture into the cups and sprinkle with the cheese. In the oven baking until the muffins are golden brown, about 30 minutes.