Bacon and tomato cups with baked eggs” is a savory breakfsat or brunch dish where the eggs, bacon, and tomatoes are baked together in a muffin tin. It creates a self-contained, single serving baked egg, an easy recipe to make when your’re serving a crowd!

bacon egg tomato cups with grapefruit


These Eggs Bake in Bacon Rings is an oldie, but goodie. Oldie, because my Aunt Ellen taught me how to make these years ago (and it’s in my first book I wrote). Goodie, because it’s perfect for any breakfast or serve on a brunch board. It’s a great recipe to make for out-of-town company, and we also love “breakfast for dinner.” These are delicious served with Coconut Grapefruit Brûlée!

2 bacon egg cups

What are Bacon and Tomato Cups?

  • The “Cup”: This is often created by lining a muffin tin with a strip (or strips) of bacon, forming a case, or by using a hollowed-out fresh tomato as the container.
  • The Filling: A raw egg is cracked into the center of the cup before baking.
  • Additions: Other ingredients like sliced tomatoes, spinach, shredded cheese, and seasonings (salt, pepper, herbs) are added around or on top of the egg before baking. But we love it with just the bacon and eggs with a tomato slice.
  • Baking: The cups are baked in the oven until the egg is set to the desired consistency (runny or firm yolk). 
muffin pan of egg bacon cups

This dish is popular for its easy preparation, single-serving size, and low-carb (depending on preparation) and high-protein content, making it an ideal option for meal prep or a quick, healthy breakfast. 

For a holiday – we also loved Baked Eggs in Puff Pastry for a special breakfast or brunch treat.

Baked Egg ingredients

Ingredients needed for Bacon Egg Cups

  • Bacon
  • Tomatoes
  • Eggs
  • Salt & pepper

Amazing Bacon Egg Tomato Cups!

You can make 6 or you can make 36 – in 30 minutes! Just make sure you have enough muffin pans and you’re set.

What I love about this recipe is it’s perfect if you’re serving a crowd. You can prepare the tomatoes and bacon ahead of time.

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Baked Egg Tomato Bacon Cups

How to make Baked Eggs in Muffin Tin

  1. Preheat oven to 325. Cook bacon slightly until it begins to shrivel, about 3 min. Spray muffin tin. Place a tomato slice in the bottom of each cup. Circle the sides of each cup with 1 1/2 strips of bacon.
  2. Break an egg into each cup and season.
  3. Fill any empty cups with warm water.
  4. Bake 20 min.
Baked Egg Tomato turkey Bacon Cups

Then right before serving, crack open the eggs, salt and pepper, and bake away!

making Baked Egg Tomato Bacon Cups

Sandy’s Tips and Substitutions

  • If you make ahead, you might have to bake a little longer (with a cold muffin tin). Watch the baking time.
  • We love to use turkey bacon because it’s less greasy, but you can opt for your favorite bacon. Regular bacon might be a little greasier (but lots of flavor).
  • You can add a tiny amount of chopped red peppers or onion or spinach. Watch the baking time.
  • Baking time is determined how hard of an egg yolk you are looking for.
  • Easy to serve on a BIG BOARD or a big platter for holiday entertaining. They’re a small, easy pickup food at its best!
  • Storage: Store any leftovers in airtight container in the fridge for up to 3 days.
  • Reheatinig: Reheat in the microwave for 30 seconds or more.
bacon egg tomato cups cooked in a muffin pan

Serving

When they come out of the oven, it’s easy to either leave them in the muffin pans, or remove the Baked Egg Tomato Bacon Rings and serve on a platter.

These little cups are the best bites to make ahead and keep in the fridge, too! You can also try my Bacon Egg Muffins!

They’d also be delish on this Deviled Egg Croissant Charcuterie Board. Or even this Trader Joe’s Belgian Waffle Board.

And we’re getting excited for Easter Brunch! Oh, and the delicious egg recipe? You can find the Coconut Grapefruit Brûlée recipe, here.

More breakfast egg dishes you may want to try:

bacon egg tomato cups with grapefruit
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Baked Egg Tomato Bacon Cups

Sandy Coughlin
3 simple ingredients for a quick and easy breakfast. Make 6 or 36 at a time!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 325. Cook bacon slightly until it begins to shrivel, about 3 min. Spray muffin tin. Place a tomato slice in the bottom of each cup. Circle the sides of each cup with 1 ½ strips of bacon.
  • Break an egg into each cup and season. Fill any empty cups with warm water.
  • Bake 20 min.

Notes

Sandy’s Tips and Substitutions

  • If you make ahead, you might have to bake a little longer (with a cold muffin tin). Watch the baking time.
  • We love to use turkey bacon because it’s less greasy, but you can opt for your favorite bacon. Regular bacon might be a little greasier (but lots of flavor).
  • You can add a tiny amount of chopped red peppers or onion or spinach. Watch the baking time.
  • Baking time is determined how hard of an egg yolk you are looking for.
  • Easy to serve on a BIG BOARD or a big platter for holiday entertaining. They’re a small, easy pickup food at its best!
  • Storage: Store any leftovers in airtight container in the fridge for up to 3 days.
  • Reheatinig: Reheat in the microwave for 30 seconds or more.
Cuisine: American
Course: Breakfast
Calories: 121kcal, Carbohydrates: 2g, Protein: 10g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 177mg, Sodium: 384mg, Potassium: 180mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 463IU, Vitamin C: 4mg, Calcium: 29mg, Iron: 1mg
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bacon and tomato cups