Scrambled egg muffins

Ingredients for 6 servings:

• 8 slices of breakfast bacon
• 5 eggs, size M
• 5 tbsp milk
• 1 tsp, leveled cornstarch
• 2 tsp spice mix (scrambled egg seasoning)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Makes 6 pieces, also easy to prepare for many portions, for breakfast or as a snack

Preheat the oven to 220°C (top/bottom heat). Place a silicone muffin tin on a baking sheet (alternatively, grease a sheet pan thoroughly). Line the edges of 6 muffin tins with a slice of bacon. Cut the last 2 slices into 3 pieces each and place them on the bottoms. In a cup, mix the cornstarch with 2 tablespoons of milk until smooth. Whisk with the remaining ingredients. Divide the egg mixture between the muffins (only fill 2/3 full, as the egg will expand). Place the muffin tin on the baking sheet in the center of the oven, reduce the temperature to 200°C, and bake for 15 minutes. Remove from the oven, let rest briefly, and then remove them from the tins with a silicone spatula or turn the muffins out of the tin. Serve while still warm. It also tastes good cold in a bun with some “Rot-Weiß” (red and white) from the tube, a lettuce leaf, and fried onions. In my photo, you can see the herbs from the scrambled egg seasoning “floating to the top”; I didn’t use any extra herbs.