How to make grilled cheese cupcakes

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Grilled cheese and tomato soup make the classic comfort food dish. Dress it up a bit with these cupcakes combining the two! A grilled cheese crust is filled with a tomato soup-flavored quiche mixture, making a perfectly portioned treat to enjoy.
The quiche mixture sets up slightly more once it has cooled, so consider serving these cupcakes just warm as opposed to hot out of the oven. It'll be hard to wait to enjoy them, but it's worth it! Serve with a small side salad, and dinner will be a success for sure.
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Cooktop Cove
Grilled Cheese Cupcakes
12
20 minute
40 minutes
1 hour
12 slices white bread, sliced extra thin
4 tablespoons softened butter
12 slices American or cheddar cheese
5 eggs
1 cup tomato passata
1/2 cup heavy cream
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees.
Spread the bread with butter on both sides, and assemble 6 sandwiches with 1 slice of cheese in each one. Use a cookie cutter the size of the molds to cut out rounds, and press them into the cupcake tin. The edges of the grilled cheese should come up the sides of the mold slightly. Bake for 10 minutes.
Meanwhile, whisk together the eggs, tomato passata, heavy cream, basil, salt, and pepper.
Remove the pre-baked grilled cheeses from the oven and reduce the heat to 300 degrees. Add the tomato mixture to about 3/4 of the way from the top of the mold, and bake for 25 minutes, or until the mixture is set but still a bit jiggly in the center. Cool for 20 minutes before serving.
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