Savory bread pudding muffin

Adapted from this recipe

Makes 12 muffins

Ingredients

10 eggs, lightly beaten

1/2 cup heavy cream

3-4 thick slices of stale white bread, with crusts cut off, cubed to small pieces

1/2 cup chopped scallions

2 tsp chopped fresh thyme

1 tsp finely chopped fresh sage

3 small garlic cloves, very finely minced

1/2 tsp cayenne powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 cup frozen peas, thawed

1 cup grated cheese ( I used Comte, but use whatever melting cheese you have at hand)

4 slices low sodium turkey bacon, chopped

Method

Preheat the oven to 375F.

1) Add all the ingredients, except for the turkey bacon in a big bowl and set aside.

2) On medium heat, cook the bacon until it becomes nice and crispy. Drain the excess fat, if any, and set aside to cool. Once the bacon has cooled, add it to the egg mixture.

3) Place parchment paper on a baking sheet. Butter a muffin tin very generously – you don’t want the cooked egg to stick to the sides. Place the muffin tin on top of the baking sheet to catch any spills in the even.

4) Ladle the mixture into the muffin tin, filling each cavity half way up. These muffins are going to puff up quite a bit, so you don’t want to fill them more than half way up! (Trust me – been there, done that.)

5) Bake for 20-30 minutes, until the top is golden in color and a toothpick inserted in the middle comes out clean.

6) Let the muffins cool completely in the tin before gently prying them out. Enjoy!