Bacon Muffins with Cheese Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 slices sandwich toast
- 12 slices bacon
- 3 slices cheese Cheddar cheese
- 6 egg (s)
- 1 shallot (s)
- some salt and pepper
- some margarine or butter
Print Recipe
Pin Recipe Instructions
- The preparation works best in a 6-cup muffin pan.
- Preheat the oven to 180 ° C top / bottom heat or 160 ° C convection.
- First cut out two circles from each sandwich toast slice. I took a suitable glass for this.
- Then fry the bacon in a dry pan until crispy. Not too crispy for it to be malleable. Place the bacon on paper towels to drain.
- Then roast the 12 slices of toast on both sides in the pan, adding margarine or butter if necessary.
- Line the hollows in the muffin tin with 2 slices of bacon each time. Press in the first slice of toast, place half a slice of cheese on it, quartered on top, and cover with the second slice of toast. Press something down. Then break one egg at a time and carefully pour it on top. Season with salt and pepper as needed. Dice the shallot very finely and sprinkle over it as well.
- Bake on the middle shelf in the preheated oven for about 15 minutes.
- The muffins should be distorted directly so that you can still enjoy the liquid cheese.
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