Toast Muffins with Herb Egg and Bacon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 12 slices toast bread (sandwich)
- Fat, for the muffin pan
- 3 bell peppers, green, yellow, red
- 12 slices bacon
- 1 tablespoon vegetable oil
- 12 egg (s)
- 100 ml cream
- 2 tablespoon herbs, mixed, chopped, e.g. parsley, chives, chervil
- Salt and pepper, freshly ground
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Debark the toast slices and cut out 10 cm circles. Roll out the cut out circles very flat and line a greased muffin tin with 12 hollows with them.
- Halve the peppers, clean, wash and dice, and cut the bacon into strips. Heat the oil, add the bacon and fry. Add the pepper cubes and sauté. Spread the mixture over the muffin cups.
- Whisk eggs, cream and herbs, season with salt and pepper, if you like you can add some paprika powder, pour into the hollows and bake in a preheated oven at 200 degrees (convection: 180 degrees) for about 20 minutes until golden brown.
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