Cupcake Wars champ and baked goods maven Hollis Wilder shares her secrets to cupcake perfection on Chicago Tonight at 7:00pm. Read Wilder's recipe for Egg Mini Muffins, and watch her make them, below:
Oven: 350 F
Spray a 12 well classic cupcake pan with nonstick cooking spray.
12 thin slices white bread, such as Pepperidge Farms Very Thin White bread.
1 lb turkey or pork bacon, finely chooped
2 cups grated cheese
10 large eggs.
In a 10-inch skillet, cook the bacon over medium-high heat, stirring occasionally, until crispy, about 12 to 15 minutes. If using turkey bacon, turn off the heat and leave the bacon in the pan to keep it warm. If using pork bacon, drain it on paper towels.
In a medium bowl, beat the eggs until fluffy. Stir in the grated cheese, then add the cooked bacon and mix thoroughly.
Nestle a slice of bread in each of the wells, pressing down to make sure the bread fits snuggly in the bottom of the pan. The bread will not fill the entire well and it may even poke up above the lip of the pan. Using a 1/2 cup (120 ml) measure, divide the egg mixture among the wells, filling to the top.
Bake until cooked through, 18 - 20 minutes. To achieve a creamy texture, remove these muffins from the oven when the eggs are still a bit jiggly. They will continue to cook after they come out of the oven. There’s no need to let them cool, though. Just loosen the edges with a table knife and serve with a side of seasonal fruit, or as part of a larger breakfast buffet.
I prefer the bread from Pepperidge Farm for these savory recipes, as it is very thin. Pre-chopping bacon prior to cooking coking cuts down on your prep time (and ensures that your family doesn’t sneak bacon strips prior to the presentation of your masterpiece. I prefer to use turkey bacon here because it does not need to be drained of fat. I also have a soft spot for the cheddar cheese made in Grafton, Vermont, but choose your favorite cheese and you can’t go wrong.