minced bacon muffins
easy
50 mins
50 mins
Ingredients
- 1 Bread rolls from the previous day
- 1.2 kg mixed minced meat
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 200 g Breakfast bacon in slices
- 500 g Tomatoes
- 1 Garlic clove
- 1 collar Oregano
- 2 TABLESPOONS Tomato Ketchup
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp a few squirts of Tabasco
- 300 g Soured milk
- 200 g Salad cream (40 % fat)
- 2 TABLESPOONS coarse mustard
- 1 collar Chives
- 7-10 Tbsp Branches of oregano
- 12 Paper sleeves
Directions
- 1
Soak rolls in cold water. Squeeze well and knead with minced meat, tomato paste, pepper and salt. Line a large muffin tin with 12 wells or 2 small ones with 6 wells each, crosswise with 2 slices of bacon in each well. Spread the chopped mass into the troughs. Place overhanging ends of the bacon on the minced meat.
- 2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Wash, quarter, seed and dice the tomatoes. Peel garlic and chop finely. Wash oregano, pluck leaves from the stalks and chop finely. Mix with tomatoes, garlic, ketchup and oil. Flavour with Tabasco and salt. Wash the chives and cut into fine rolls. Mix with soured milk, salad cream and mustard. Season to taste with salt and pepper. Take the muffins out of the bowls and let them drain on kitchen paper.
- 3
Wash the chives and cut into fine rolls. Mix with soured milk, salad cream and mustard. Season to taste with salt and pepper. Take the muffins out of the bowls and let them drain on kitchen paper. Place in paper cuffs and serve with dips. Possibly garnish with oregano. Serve with a mixed salad
Nutrition Facts
440 kcal
8 g
34 g
24 g
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