Golden Strada

Cook

Directions

1. Prepare the oven. Preheat the oven to 350°F. Use a 12-cup non-stick muffin tin. Do not grease the muffin cavities.
2. Prepare the eggs. Crack the 5 eggs into a mixing bowl. Add the salt and black pepper. Whisk thoroughly, as you would for scrambled eggs, until completely combined. Pour the beaten egg mixture into a glass measuring cup with a pouring spout. This allows you to pour the eggs directly into the bread cups with better control and less mess.
3. Shape the bread. Separate the 6 mini buns into 12 halves. Place one bun half over each muffin cavity. Gently press the bread down into the top of the cavity. Using an ice cream scoop or the back of a tablespoon, press down into the center of the bread. Push the bread outward toward the sides, creating a small cup. Keep the bread intact, forming a continuous bottom and sides.
4. Add the eggs in three passes. Pour a small amount of beaten egg into each of the 12 bread cups, working your way around the muffin tin. Allow the bread to absorb the egg for approximately 1–2 minutes. Go around the muffin tin again, adding more beaten egg to each cup. Allow another 1–2 minutes for the bread to absorb the additional egg. Make a final pass around the muffin tin, distributing the remaining egg mixture evenly among the 12 cups. Avoid leaving excessive liquid pooling above the bread.
5. Season. Using your fingers, lightly sprinkle cinnamon over each cup.
6. Bake. Place the muffin tin into the preheated oven. Bake at 350°F for approximately 10 minutes, or until the egg is completely set and the centers reach 160°F. The egg-soaked bread may puff slightly during baking.
7. Rest and remove. Remove the muffin tin from the oven. Allow the Golden Strada to rest in the pan for 5 minutes. Gently lift each portion from the non-stick muffin tin using your fingers or a silicone spatula. The finished portions should retain their shape and spring back when lightly compressed.