Savory Bacon and Sage Muffins

Original homemade cupcakes are suitable for everyday life and holidays. A very successful combination of crispy croutons, aromatic bacon, vegetables and herbs
cook time: 55 min
Gavin Tanner
Savory Bacon and Sage Muffins

Nutrition Facts (per serving)

190
Calories
4g
Fat
19g
Carbs
7g
Protein

Ingredients (12 portions)

Basic:

Salt to taste
Ground black pepper to taste
Eggs 2 pc
Bulb onions 1 pc
Leek 150 g
Bacon (you can have smoked brisket) 225 g
White bread 450 g
Celery (I used stalked celery) 150 g
Thyme, thyme (3 sprigs fresh thyme) pc
Chicken bouillon 100 ml
Fresh sage (5 large fresh leaves) pc

Recipe instructions

Step 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.

Step 2

Step 2
Cut 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) is useful for cooking vegetables.

Step 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.

Step 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.

Step 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.

Additional rubrics

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