Bacon and sage muffins

Step-by-step preparation

Cooking time: 55 mins

1. STEP 1

   

   Preheat a baking sheet to 150 degrees C. Cut the bread into small cubes. Line a baking tray with baking paper and place the bread cubes in a single layer. Bake for 10 minutes.

2. STEP 2

   

   Cut the bacon or brisket into small cubes and fry in a large skillet over medium heat, stirring constantly, for 5-7 minutes, or until slightly crispy. Place with a slotted spoon on paper towels to remove excess fat. And the fat that remained in the pan (rendered) will be useful for cooking vegetables.

3. STEP 3

   

   Add diced onion, chopped celery and leeks, salt and pepper to the skillet and cook over medium heat until softened and translucent, about 10 minutes. Add chopped sage and thyme and cook for a couple more minutes. Turn off the heat and add the bacon, bread crumbs and chicken broth. Mix. Add lightly beaten eggs, salt and pepper, then mix again.

4. STEP 4

   

   Thoroughly grease muffin tins. Using a tablespoon, put the mixture into each mold, making sure to compact it tightly and leaving a small “hill” on top.

5. STEP 5

   

   Bake for 20-25 minutes until the top is lightly browned. Let cool slightly. Then, using a large, flat, wide knife, separate each muffin from the mold and, lifting it, place it on a plate. Serve warm.

Comments on the recipe

Natusik

25.08.2023

5

Very unusual and tasty!