An excellent recipe for those wishing to diversify their breakfasts. We borrowed it from the book “Ferry Food” by Katherine Schuck and Björn Ferry, but reduced the amount of all the ingredients in order to get 8-9 muffins instead of 10-12. With the help of simple mathematical operations, you yourself can calculate what you need to do to make any number of muffins.
7 eggs
1 dl whipping cream (36-40% fat)
1.5 dl of grated cheese with a distinct flavor. For example, cheddar.
150-200 g of finely chopped bacon
Fry the bacon.
Beat eggs with cream, add grated cheese, mix well and salt.
Pour the resulting mass into metal muffin tins (first grease them with butter, or melted bacon lard). Pour not to the brim, but about 3/4. Add some fried bacon to each mold.
Bake in the oven at 175 degrees for about 20 minutes. Muffins rise very well, though then noticeably fall off. This makes them not as pretty as in the picture, but fortunately does not affect the taste. You can eat it hot, or leave it for later as a cold snack.
If desired, the bacon can be replaced with another filling: mushrooms, brie cheese, broccoli, sun-dried tomatoes, bell peppers, ham, jamon, smoked salmon, etc.
