Muffins with bacon and sage

Step-by-step cooking

1. Step 1:

   

   Preheat the baking sheet to 150 degrees C. Cut the bread into small cubes. Cover the baking sheet with baking paper and put the bread cubes in one layer. Bake for 10 minutes.

2. Step 2:

   

   Cut bacon or brisket into small cubes and fry in a large frying pan over medium heat, stirring constantly, for 5-7 minutes, or until slightly crispy. Put a slotted spoon on paper towels to remove excess fat. And the fat that was left in the pan (melted) is useful to cook vegetables.

3. Step 3:

   

   Add diced onion, chopped celery and leek, salt and pepper to the pan, and fry over medium heat until everything softens and becomes translucent, about 10 minutes. Add the chopped sage and thyme and fry for a couple more minutes. Turn off the heat and add the bacon, breadcrumbs and chicken broth. Mix it up. Add lightly beaten eggs, season with salt and pepper, then mix again.

5. Step 4:

   

   Thoroughly oil the cupcake molds. Using a tablespoon, put the mass into each mold, be sure to tamp it tightly and leave a small "slide" on top.

6. Step 5:

   

   Bake for 20-25 minutes until the top is browned. Allow to cool slightly. Then, with a large flat and wide knife, separate each muffin from the mold and, lifting it, transfer it to a plate. Serve warm.