So yummy! My husband, 13 month old son and I just gobbled these up! They have that perfect salty/sweet combination that leaves a mouth happy. We will be adding this one to our recipe box for sure!
I made a few changes to the recipe I just thought I would share.
#1 - We had leftover scratch whole wheat rolls from dinner the night before. I just ripped 3 of them in half and used one roll half per muffin cup for the bread.
#2 - I used turkey bacon instead of regular pork bacon. In the future, I would only cook 5 strips, because I cooked 6 and had leftovers.
#3 - I only had to use about 4 eggs for 6 perfectly plump muffins. I whisked them together with the salt and pepper before I poured them in. When I poured them all evenly the cups were full, so I just pressed down into the cups with a whisk to allow for the heavy cream and cheese on top.
#4 - I have an electric oven, so maybe that is what influenced this, but I had to cook my muffins for about 24 min. until they were fully cooked. At 11 and 14 minutes the egg white was still clear.
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So yummy! My husband, 13 month old son and I just gobbled these up! They have that perfect...