Bacon muffins with cheese filling

Ingredients for 6 servings:

• 6 slices of sandwich toast
• 12 slices of bacon
• 3 slices of Cheddar cheese
• 6 eggs
• 1 shallot(s)
• some salt and pepper
• some margarine or butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simply

This works best in a 6-hole muffin tin. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). First, cut out two circles from each slice of sandwich bread. I used a suitable glass for this. Then, fry the bacon in a dry pan until crispy. Not too crispy, so it’s still malleable. Place the bacon on kitchen paper to drain. Then, in the pan, toast the 12 slices of bread on both sides, adding margarine or butter if desired. Line the muffin tin holes with two slices of bacon each. Press the first slice of bread in, place half a quartered slice of sliced ​​cheese on top, and cover with the second slice of toast. Press down lightly. Then crack an egg into each slice and carefully add it to the top. Season with salt and pepper as desired. Finely dice the shallot and sprinkle it over the top. Bake on the middle rack of the preheated oven for about 15 minutes. The muffins should be eaten immediately so that you can still enjoy the liquid cheese.