Best 10 Baked Eggs With Bacon And Tomatoes Recipes

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Baked eggs with bacon and tomatoes is a classic breakfast dish that is both delicious and easy to make. It is a great way to start your day, and it can also be served for brunch or lunch. This dish is packed with flavor, and the combination of eggs, bacon, and tomatoes is simply irresistible. With a few simple ingredients and a little bit of time, you can create a meal that will satisfy your cravings and leave you feeling full and satisfied.

Let's cook with our recipes!

BAKED EGGS WITH TOMATO AND BACON



Baked Eggs With Tomato And Bacon image

The easiest, fastest, healthiest and tastiest baked eggs. These baked eggs are the perfect quick and easy breakfast or part of a brunch spread.

Provided by Charlé Visser

Categories     Breakfast     Brunch

Time 13m

Number Of Ingredients 6

6 eggs
1 large tomato ( cut into 10 to 14 cubes)
6 strips streaky bacon (chopped)
20 g butter
4 g chopped dill
salt and pepper to taste

Steps:

  • First, we heat up the pan with some butter
  • Chop up our tomatoes and bacon and give them a quick fry in the pan
  • Wait for the tomatoes to release their juice and boil away
  • When things look great we will crack in our eggs, season with salt, pepper
  • Cover the pan with a lid for about two minutes
  • When the eggs are cooked to your liking slide them out onto a plate and sprinkle with chopped dill.

Nutrition Facts : ServingSize 250 g, Calories 514.8 kcal, Carbohydrate 5.34 g, Protein 24.44 g, Fat 43.6 g, SaturatedFat 16.92 g, TransFat 0.45 g, Cholesterol 539.66 mg, Sodium 643.47 mg, Fiber 1.17 g, Sugar 3.09 g

BAKED EGGS WITH BACON AND TOMATOES



Baked Eggs With Bacon and Tomatoes image

From Sobeys Inspired magazine Spring 2011 with adjustments. You can use jarred red peppers if you like.

Provided by Lori Mama

Categories     Potato

Time 1h10m

Yield 4

Number Of Ingredients 12

5 slices bacon, sliced into 1/2 inch pieces
6 small red potatoes, cooked in their skins, peeled and cut into medium chunks
1 medium onion, diced
2 roasted peppers, cut into 1 inch dice
1 (365 ml) can diced tomatoes, with their juice
1 tablespoon oil
1/2 teaspoon smoked paprika
1/2 teaspoon salt, divided
1/4 teaspoon crushed red pepper flakes
pepper, to taste
1 tablespoon thyme, fresh
4 large eggs

Steps:

  • Preheat oven to 375.
  • In large skillet over medium high heat, fry bacon until just crisp.
  • Add potatoes and saute until browned.
  • Remove to bowl and set aside.
  • In same pan over same heat, saute onion until softened.
  • add the tomatoes with their juice, along with the chili flakes, smoked paprika, half the salt and cook until most of the liquid has evaporated.
  • Return the potato/bacon mixture.
  • Place mixture in greased 7 x 11 baking dish.
  • Make 4 indentations in the mixture and gently break the eggs into them.
  • Season with the rest of the salt and the pepper.
  • Bake 15-20 minutes or until eggs are cooked to your desired doneness.
  • Sprinkle the thyme over and serve immediately.

BAKED EGGS AND TOMATOES



Baked Eggs and Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 10

Butter, for ramekins
2 tablespoons olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
5 plum tomatoes, seeded and roughly chopped
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper
2 tablespoons chiffonade basil leaves, plus more for garnish
4 eggs

Steps:

  • Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.
  • In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil.
  • Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 12 to 15 minutes. Remove the ramekins from the oven, garnish with basil and serve.

BACON AND TOMATO CUPS



Bacon and Tomato Cups image

Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.

Provided by TABKAT

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 42m

Yield 15

Number Of Ingredients 7

8 slices bacon
1 tomato, chopped
½ onion, chopped
3 ounces shredded Swiss cheese
½ cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
  • In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
  • Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
  • Bake in preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 15 g, Cholesterol 18.2 mg, Fat 15.1 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 429.6 mg, Sugar 2 g

BAKED EGGS WITH TOMATO



Baked Eggs with Tomato image

Provided by Joel Robuchon

Categories     Egg     Tomato     Breakfast     Brunch     Bake     Quick & Easy     Lunch     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 11

14 tablespoons olive oil
4 tomatoes, peeled, seeded, and chopped into 4-inch (1-cm.) dice
1 clove garlic, peeled and minced
1 tablespoon minced flat-leaf parsley
1 pinch of superfine sugar
Salt
Pepper
Butter
4 large eggs
4 small basil leaves
16 toast fingers

Steps:

  • 1. Heat the olive oil in a skillet over medium heat. Cook the tomatoes for 5 minutes and then add the garlic, parsley, sugar, a pinch of salt, and a pinch of pepper.
  • 2. Butter 4 ramekins and distribute the tomato sauce evenly among them. Crack an egg into each ramekin and cook for 15 minutes.
  • 3. Garnish each ramekin with a basil leaf and serve with toast fingers.

BACON AND EGGS CASSEROLE



Bacon and Eggs Casserole image

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 10 servings.

Number Of Ingredients 8

4 bacon strips
18 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

CHEDDAR, BACON & TOMATO EGG BAKE



Cheddar, Bacon & Tomato Egg Bake image

Ever notice that a lot of your favorite burger toppings also taste great in egg bakes? Something to discuss with the brunch crowd as you serve this up.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

4 eggs
1-1/2 cups milk
1 tsp. garlic powder
6 cups French bread cubes (1/2 inch)
1 cup grape tomatoes
1/2 cup finely chopped onions
8 slices cooked OSCAR MAYER Bacon, crumbled
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided

Steps:

  • Heat oven to 350ºF.
  • Whisk first 3 ingredients in large bowl until blended. Add next 4 ingredients and 3/4 cup cheese; mix well.
  • Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.
  • Bake 40 min. or until center is set and top is golden brown.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g

BAKED TOMATOES WITH BACON AND EGGS



Baked Tomatoes with Bacon and Eggs image

This is a wonderful breakfast dish, and pretty enough to serve to overnight guests. Serve it with toast and your favorite jam. It is really, reallly better when you have access to summer home-grown tomatoes.

Provided by Miss Annie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 tomatoes
8 slices bacon
6 eggs, lightly beaten
1/2 teaspoon Dijon mustard
4 scallions, thinly sliced
2 tablespoons fresh basil, chopped or 1/2 teaspoon dry basil
1/4 cup unsalted butter, melted
2 ounces monterey jack cheese, cut into 2 x 1/4 inch thick slices

Steps:

  • Using a sharp knife, cut 1/2 inch top off the stem end of each tomato.
  • Discard top end and scoop out pulp from tomato leaving a thick shell.
  • Sprinkle inside of tomatoes with salt.
  • Invert on a paper towel to drain for 15 minutes.
  • Heat a heavy nonstick skillet over medium heat and cook the bacon until crisp.
  • Crumble and set aside.
  • Whisk together next 4 ingredients with salt and pepper to taste in a bowl.
  • Stir in bacon and set aside.
  • Arrange tomatoes in a shallow baking pan.
  • Place in oven and bake 5 minutes.
  • Pour 1 Tbs.
  • melted butter in each tomato.
  • Fill tomato cavities with egg mixture.
  • Top with strips of cheese and bake at 400°F.
  • for about 10 minutes or until eggs are just set.

Nutrition Facts : Calories 366.1, Fat 30.7, SaturatedFat 14.9, Cholesterol 333.8, Sodium 337.7, Carbohydrate 6.7, Fiber 1.9, Sugar 4, Protein 16.5

BAKED TOMATOES FILLED WITH EGG, BACON, AND SCALLIONS



Baked Tomatoes Filled with Egg, Bacon, and Scallions image

Categories     Egg     Tomato     Appetizer     Quick & Easy     Bacon     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 8

2 large tomatoes (about 1 1/2 pounds), a 1/2-inch slice cut from the stem end of each and is carded and the pulp scooped out
4 slices of lean bacon
1 teaspoon unsalted butter, melted
3 large eggs, beaten lightly
1/4 teaspoon Dijon-style mustard
2 scallions, sliced thin
1 tablespoon finely shredded fresh basil leaves plus basil sprigs for garnish
thin 2-inch strips of Monterey Jack

Steps:

  • Arrange the tomatoes, cut sides down, on a rack to drain. On a microwave-safe plate lined with several layers of paper towel microwave the bacon at high power (100%) for 2 to 3 minutes, or until it is browned. Transfer the bacon to another paper towel to drain and when it is crisp crumble it coarse. Sprinkle the inside of the tomatoes with salt and pepper to taste, arrange them, cut sides up, in a microwave-safe shallow baking dish, and microwave them at medium power (50%) for 30 seconds to 1 minute, or until they are softened. (Do not overcook the tomatoes or they will collapse.)
  • In a shallow microwave-safe bowl melt the butter at high power (100%), whisk in the eggs, the mustard, the scallions, and salt and pepper to taste, and microwave the mixture at high power (100%), stirring every 30 seconds, for 1 1/2 minutes, or until the eggs are in large chunks and almost set. Stir the mixture briskly to break up the chunks and stir in the bacon and the shredded basil. Divide the egg mixture between the tomatoes, top it with the Monterey Jack strips, forming Xs, and microwave the filled tomatoes at high power (100%) for 15 seconds, or until the cheese is melted.

PUFF PASTRY WITH EGG AND BACON



Puff Pastry with Egg and Bacon image

Muffin cups are lined with puff pastry and filled with bacon and egg - a really easy and fun way to serve breakfast. I make it whenever there is a special brunch. It's best if you use more than 1 muffin pan so you can space out the puff pastry squares.

Provided by barbara

Categories     Breakfast Eggs

Time 35m

Yield 4

Number Of Ingredients 7

2 teaspoons butter
1 sheet frozen puff pastry, thawed
2 teaspoons Dijon mustard
3 slices thin-sliced bacon
4 large eggs
salt and freshly ground black pepper to taste
2 teaspoons chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).
  • Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.
  • Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.
  • Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.
  • Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.
  • Remove from oven, season with salt and pepper, and sprinkle with chives.

Nutrition Facts : Calories 524.9 calories, Carbohydrate 28.7 g, Cholesterol 205.4 mg, Fat 39.7 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 473.6 mg

Tips:

  • Use fresh, ripe ingredients: This will ensure that your baked eggs are flavorful and delicious.
  • Don't overcook the eggs: The yolks should be slightly runny for the best texture and flavor.
  • Season the eggs well: Salt and pepper are essential, but you can also add other herbs and spices to taste.
  • Use a variety of toppings: Bacon, tomatoes, cheese, and avocado are all great options, but feel free to get creative and use whatever you like.
  • Serve immediately: Baked eggs are best enjoyed hot out of the oven, so serve them as soon as they are ready.

Conclusion:

Baked eggs with bacon and tomatoes are a quick, easy, and delicious breakfast, lunch, or dinner option. They are also very versatile, so you can easily customize them to your own taste. With just a few simple ingredients, you can create a satisfying meal that the whole family will enjoy. So next time you are looking for a quick and easy meal, give baked eggs a try!

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