Our friend Kat, lined the muffin molds of our silicone muffin pan with prosciutto ham, then added a piece of cherry tomato and a slice of green onion before filling the rest of the mold with eggs that had been scrambled. This baked for about 15 minutes and viola, we had mini-quiches.
Trying to expand on a theme, I tried lining my muffin molds with a strip of bacon by encircling it around the inside before filling the rest of the cup with my raw egg mixture. Knowing bacon would take longer to cook then the eggs, first I placed the molds in the oven for 10 minutes. Alas, the bacon refused to adhere to the sides of the circular shape, but went into the fetal position centering itself in the mold form. Back to the drawing board.
Next, after cutting slices of bacon in half, I neatly draped them across the circular indentations, plastering the fatty meat against the bottom and coming up the sides. Two half slices were perfect for creating a crisscross, lubricating the bottom sufficiently so the egg mixture would be prevented from sticking to the bottom. Again, the bacon needed a pre-cooking period of 10 minutes before adding eggs.
Apparently, pasting the bacon along the sides with its own oily lubricant did not persuade it to stay in place. Those little buggers just refused to remain straight. Who was I to force them to go against their nature? Undeterred, I proceeded with the plan. Scrambling 6 eggs together a splash of milk, a toss of grated Parmesan cheese, two tablespoons of flax seeds, and a spoonful of psyllium husk fiber, I was able top the bacon in 8 of the muffin cups. After baking them for 15 minutes, I had mini-quiches which soon deflated when they cooled. Still, the egg muffins easily released from the pan. They were firm and delicious, loaded with nutrients. Yum!
For those who forsake bacon as an evil fat, do some investigation into the numerous research studies in the harmful effects of carbohydrates from grains and the poison of sugars, before your shake your fingers.
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