1. Place bacon on parchment-lined sheet pans.
2. Heat in oven at 204°C for 15-20 minutes or until crisp. Turn once. Once cooled, dice the bacon.
3. In a mixer fitted with a paddle attachment, add the muffin mix to the bowl and mix on low.
4. Simultaneously, whisk together the milk and eggs in stainless steel bowl until smooth.
5. With the mixer on low, slowly pour in the milk and egg mixture until the batter is just incorporated. Don’t overmix.
6. Remove the mixing bowl from the stand.
7. Using a rubber spatula, fold in the cheddar, scallions, diced bacon and red pepper until evenly dispersed.
8.] Place tulip liners inside a baking muffin tray. Place the muffin tray on a half sheet tray.
9. Using a 3 oz. scoop, place one scoop of batter in the bottom of each tulip cup.
10. Gently place the 6-minute eggs upright on top of the muffin batter base.
11. Scoop an additional 85 g of the muffin mixture and encase the egg equally around all sides.
12. Bake at 177°C in a convection for about 18 minutes or until a toothpick comes clean from the batter surrounding the egg cavity.
13. Remove the muffins from the pan and allow to cool. They are best served warm or at room temperature. If not immediately served, wrap each muffin individually in film wrap, retaining the tulip paper. Reheat per order for 15 seconds in a Turbo Chef for best results.
Note: A hard-cooked egg can be substituted for the 6-minute egg.
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