Bacon and Egg Bread Cups

Prep time: 10 minutes | Cook time: 10 minutes | Serves 4

4 (3-by-4-inch) crusty rolls

4 thin slices Gouda or Swiss cheese mini wedges

5 eggs

2 tablespoons heavy cream

3 strips precooked bacon, chopped

½ teaspoon dried thyme

Pinch salt

Freshly ground black pepper, to taste

1. On a clean work surface, cut the tops off the rolls. Using your fingers, remove the insides of the rolls to make bread cups, leaving a ½-inch shell. Place a slice of cheese onto each roll bottom.
2. Whisk together the eggs and heavy cream in a medium bowl until well combined. Fold in the bacon, thyme, salt, and pepper and stir well.
3. Scrape the egg mixture into the prepared bread cups. Place the bread cups in the baking pan.
4. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 330ºF (166ºC) and set time to 10 minutes.
5. When cooked, the eggs should be cooked to your preference.
6. Serve warm.