Crispy Muffin Sandwich
1.
The white toast is neatly stacked, and the side of the toast is removed with a knife. (The toast side is not used at this time, but you can make something delicious with the rest of the ingredients. We will talk about this next.) The bacon and butter can be taken out in advance and left at room temperature to soften
2.
Use a rolling pin to carefully flatten and squeeze the crust (I don’t have a rolling pin TT in my house, so I replaced it with a layer of plastic wrap. Fortunately, the effect is not bad. The parents who don’t have plastic wrap at home can also like I use waste like this)
3.
Pressed into a sheet that is still square and about one-half the thickness of the previous one
4.
6 pieces must be carefully pressed
5.
Take out the muffin mold and brush it with softened butter (or edible oil). Brush the bottom and sides to make it easier to demold. At this time, you can preheat the oven, and fire up and down at 180 degrees.
6.
Fold the bread slices into a muffin cup as shown in the figure, and be careful to tear the bread slices. Brush the edges and corners of the toast slices with softened cream, egg whites are fine too
7.
Put the bacon in, la la la I love bacon (I used a piece of bacon for the six muffins here, cut into three and then cut into 6 portions, because the bread slices are relatively small. By the way, I use lotus Ermei’s bacon.)
8.
Beat an egg in the center. It’s best if you can have small eggs, but I only have very big eggs, but I have a good way to separate the eggs from the egg whites with eggshells, and put them in again. Just remember to use softened ones. Brush the edges of the toast slices with cream (the remaining egg whites can be brushed on the crust, bake for 5-10 minutes, turn it over and bake it into crispy bread sticks)
9.
Sprinkle shredded cheese on the eggs. If you love cheese, you can sprinkle more, it will be delicious. I also sprinkled some bacon crumbles. Brush the edges and corners of the toast slices with softened cream, it will be burnt and crispy. Say important things three times. I personally think that butter is the essence of crispy muffins. After brushing, it is absolutely crispy. I really like the creaky texture, crunchy and crispy.
10.
I like cranberries, so I added cranberries. I have also made the cranberry-free version. I still think it’s more delicious with the cheese, egg and bacon.
11.
In fact, everyone can see the essence of this muffin. It is a wrapped sandwich. You can add whatever ingredients you like. You can add ham, lettuce, and peanuts, as long as you can put it down. Sandwich is a good thing that can eat a lot of favorite ingredients at once
12.
Put it into the preheated oven, bake at 180 degrees for 20 minutes, and out! If you like running yolk eggs, it’s enough to bake them for 15 minutes. Simple earthen eggs can be made into running yolks. I don’t like the taste of other eggs half-raw. It’s just a personal suggestion.
