Best 3 Tomatoes And Bacon Egg Muffins Recipes
Indulge in a delightful and flavorful culinary adventure with our versatile tomato, bacon, and egg muffins. These delectable morsels, bursting with savory and tangy flavors, are not only a breakfast treat but also a perfect grab-and-go snack or light meal. With three enticing variations, you can satisfy your taste buds with each bite.
The Classic Tomato, Bacon, and Egg Muffins offer a harmonious blend of juicy tomatoes, crispy bacon, and fluffy eggs, all perfectly nestled in a tender muffin cup. For a cheesy delight, the Cheesy Tomato, Bacon, and Egg Muffins incorporate a generous helping of melted cheese, creating a gooey and satisfying experience. And if you prefer a vegetarian option, the Vegetarian Tomato and Egg Muffins deliver a delightful combination of tomatoes, spinach, and eggs, offering a vibrant and nutritious alternative.
BACON AND TOMATO CUPS
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
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
BACON-AND-EGG MUFFINS
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
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
BACON AND EGGS WITH TOMATOES AND MUSHROOMS
From the Mystery food novel Food To Die For. In the novel/recipe book, this recipe is described as being a Classic English Breakfast. Even though it's not kosher, I'm hoping some one else will enjoy the recipe, although I did hear once that there was such a thing as fake bacon.
Provided by Studentchef
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, melt the butter on medium high heat. Add the mushrooms and cook for 3 minutes, or until browned. Transfer the mushrooms to a plate and keep warm.
- In the same pan, fry the bacon for 5 minutes, until crisp and brown, then transfer to a plate lined with paper towels. Pour off the drippings, before adding the sausages to the pan and cook over medium heat for 8 minutes, or until cooked through. Transfer ro a plate to drain.
- Pour the fat from the skillet onto a separate dish, and return 1 tsp of the bacon fat to the skillet to use to fry the tomatoes for 3 minutes per side. Arrange the tomatoes on 2 breakfast plates.
- Add 1 tbsp bacon fat to the skillet, fry the eggs over medium low heat to desired doneness. Arrange the eggs between the two plates.
- In the same pan, quickly fry the bread slices for 1-2 minutes, until golden brown, adding more bacon fat, if necassary. Arrangethe hot bread slices, bacon, sausages, and mushrooms on the plates. Serve immediately.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use fresh ingredients: Fresh tomatoes and bacon will give your muffins the best flavor. If you can, try to use organic ingredients whenever possible.
- Don't overcook the bacon: Overcooked bacon will be tough and chewy. Cook it until it is just crispy.
- Use a muffin pan that is lightly greased or lined with muffin liners: This will help prevent the muffins from sticking to the pan.
- Fill the muffin cups about ⅔ full: The muffins will rise as they bake.
- Bake the muffins at the correct temperature: The recipe calls for baking the muffins at 350 degrees Fahrenheit. If you bake them at a higher temperature, they will brown too quickly and the inside will be undercooked.
- Let the muffins cool before serving: This will give them time to set and firm up.
Conclusion:
These tomato and bacon egg muffins are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for meal prep, as they can be made ahead of time and reheated when you're ready to eat them. With their simple ingredients and flavorful combination of tomatoes, bacon, and eggs, these muffins are sure to be a hit with everyone who tries them.
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