Bread dumpling muffins

Ingredients for 2 servings:

• 2 rolls (pumpkin seed rolls, approx. 160 g)
• 100 ml milk
• 1 tsp rapeseed oil
• 1 m.-large shallot(s)
• 2 slices of bacon
• 1 m.-sized egg(s)
• 40 g Emmental cheese, grated
• 2 tbsp parsley, chopped
• 1 tsp sweet paprika powder
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Bread dumplings cooked in the oven

Preheat the oven to 175 degrees Celsius (convection oven). Cut the rolls into small cubes. Heat the milk and add them, mix well, and let stand for a short while. In the meantime, finely dice the shallot, cut the bacon into thin strips, and sauté both in the oil for about 5 minutes until translucent. Let cool slightly, then add to the roll mixture along with the other ingredients. Mix well and season with salt and pepper. Now fill 1 tablespoon of this mixture into each greased muffin cup. I use silicone cups, which eliminate the need for greasing. Paper cups are not recommended, as the mixture sticks to them. Bake the muffins on the middle rack for 20 minutes. This batch makes 8 muffins, which are enough for 2 people. Serve with a mixed salad, or a vegetable or meat ragù also tastes great. These muffins are slightly denser than dumplings. One muffin has 102 calories.