Gluten Free Breakfast Puffs

For the puffs 2 cups (280 g) gluten free cake flour (a combination of 1 2/3 cup (235 g) all purpose gluten free flour + 5 tablespoons (45 g) cornstarch = 280 g total)

xanthan gum (omit if your blend already contains it)

kosher salt

milk (any kind, just not nonfat), plus up to 1 tablespoon more as necessary

unsalted butter, chopped

eggs (250 g), at room temperature

For the filling 3 ounces bacon, diced

eggs (200 g) at room temperature

milk, at room temperature

kosher salt

unsalted butter