Baked Egg Tomato Bacon Cups
These Bacon and Egg Breakfast cups are an easy and delicious way to start the day! Bake Baked Egg Tomato Bacon Cups in a muffin pan! Serve with with Coconut Grapefruit Brûlée!
Today’s recipe, Baked Egg Tomato Bacon Cups is an oldie, but goodie. Oldie, because my Aunt Ellen taught me how to make these years ago.
Baked Egg Tomato Bacon Cups
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 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.
Ingredients for bacon egg cups
- Bacon
- Tomatoes
- Eggs
- Salt & pepper
6 or 36!
You can make 6 or you can make 36 – in 30 minutes! Just make sure you have enough muffin pans and you’re set.
Prepare ahead of time
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.
Then right before serving, crack open the eggs, salt and pepper, and bake away!
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.
Finger food or not
I served these a few weeks ago with baked grapefruit (recipe to come), and a few other dishes, but you can also set out as finger food!
They’re a small, easy pickup food at its best!
Spring has arrived
Which, by the way, our tulips are bursting in our front yard!
Spring has definitely arrived.
And we’re getting excited for Easter Brunch! Oh, and the delicious egg recipe? You can find the Coconut Grapefruit Brûlée recipe, here.
Try these breakfast cakes
Pear Buttermilk Breakfast Cake
Get the Recipe:
Baked Egg Tomato Bacon Cups
Ingredients
- 8 strips turkey bacon
- 8 slices tomato, cut 1/2 inch thick
- 8 eggs
- Salt & Pepper to taste
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 1/2 strips of bacon.
- Break an egg into each cup and season. Fill any empty cups with warm water. Bake 20 min.
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I MADE THESE AS A MAIN MEAL AND ABSOLUTELY LOVED THEM.
Help. On the bacon egg cups can i use pork bacon
Yes, of course!
Love how the bacon crisps around the edges. I’m a crisp bacon fan, so it’s important. I asked the kids to make these for Mother’s Day.
Have you ever made these and had some left over for later? Do you just refrigerate them and heat them back up when you’re ready to eat them again? I’m thinking of making these on Sunday to have breakfast prepared for the week but wonder if you’ve had any experience in them being left overs?
These look and sound delicious! My daddy would add a dollop of mayonnaise to the top before eating it.
I am adding this to the menu! Looks great! I’m curious about the grapefruit recipe. :)
It’s coming, Christy! :)
LOVE! Eggs are my go-to meal, any time of day. I love having different ways to mix it up!
This would be such a wonderful breakfast, my whole family would love it!