Best 3 Tomatoes And Bacon Egg Muffins Recipes

Kickstart your day with a delightful breakfast treat - savory and satisfying tomato and bacon egg muffins. These individual-sized muffins are an irresistible fusion of classic flavors, combining juicy tomatoes, crispy bacon, and fluffy eggs. Bursting with flavor in every bite, they are not only quick and easy to make but also offer a wholesome and protein-packed start to your morning. Whether you're a busy professional, a student on the go, or simply someone who enjoys a delicious and convenient breakfast, these tomato and bacon egg muffins are the perfect choice.

Let's cook with our recipes!

BACON-AND-EGG MUFFINS

Bacon-and-Egg Muffins image

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g

TOMATOES AND BACON EGG MUFFINS

Tomatoes and Bacon Egg Muffins image

I love making this for breakfast. Make 6 and bring them to work and my entire week of breakfast is covered! Heat one in the microwave every morning. Easy!

Provided by Maggie

Categories Breakfast Eggs

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

cooking spray
6 slices bacon
8 large eggs
1 cup cherry tomatoes, halved
2 tablespoons chopped green onion, or more to taste
1 pinch ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces.
Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups.
Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 2.1 g, Cholesterol 258.1 mg, Fat 10.6 g, Fiber 0.4 g, Protein 12 g, SaturatedFat 3.3 g, Sodium 307.7 mg, Sugar 0.6 g

BACON TOMATO AND EGG GRATIN

Bacon Tomato and Egg Gratin image

Roasted tomatoes give this hearty potato-egg bake an extra flavor boost. Serve it for brunch or dinner!

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 1h20m

Yield 16

Number Of Ingredients 11

Ingredients

2 pints (4 cups) grape tomatoes
1 bag (28 oz) frozen potatoes O'Brien with onions and peppers, thawed
1/4 cup chopped fresh chives
12 eggs
2 teaspoons country-style Dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 carton (16 oz) fat-free egg product (2 cups)
1/2 cup 1% low-fat milk
8 slices packaged precooked bacon (from 2.2-oz package), chopped
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place tomatoes in single layer in pan. Roast 20 minutes or until tomatoes collapse and begin to brown.
Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes in baking dish. Sprinkle with roasted tomatoes and chives; toss gently.
In large bowl, beat 1 of the eggs, the mustard, salt and pepper with whisk until blended. Add remaining 11 eggs, the egg product and milk; beat with whisk until blended. Pour over potatoes in dish. Sprinkle with bacon and cheese.
Bake uncovered 45 minutes or until set. Garnish with chopped red onion, chopped tomatoes and additional chopped chives, if desired.

Nutrition Facts : Calories 130, Carbohydrate 11 g, Fiber 1 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg

Tips:

Choose ripe, juicy tomatoes: This will ensure that your muffins are flavorful and moist.
Use high-quality bacon: The better the bacon, the better your muffins will taste. Look for bacon that is thick-cut and has a good amount of marbling.
Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook them just until they are set.
Use a muffin tin that has been greased or lined with paper liners: This will prevent the muffins from sticking.
Let the muffins cool for a few minutes before serving: This will help them to set and make them easier to handle.

Conclusion:

These tomato and bacon egg muffins are a delicious and easy-to-make breakfast or brunch option. They are perfect for meal prep, as they can be made ahead of time and reheated when you're ready to eat. With their combination of fresh tomatoes, savory bacon, and fluffy eggs, these muffins are sure to be a hit with everyone who tries them.