Baked Egg Tomato Bacon Cups

These Baked Egg Tomato Bacon Cups are perfect for breakfast, brunch, or a light dinner, and delicous served with Coconut Grapefruit Brûlée!

Baked Egg Tomato Bacon Cups
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 (the recipe is also in my book). Goodie, because it’s perfect for an Easter Brunch!

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.

Baked Egg ingredients

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.

Baked Egg Tomato Bacon Cups

Baked Egg Tomato Bacon Cups

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

Baked Egg Tomato Bacon Cups

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.

Baked Egg Tomato Bacon Cups

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!

Reluctant Entertainer red tulips

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.

What is a recipe that gets you excited for Easter?

Baked Egg Tomato Bacon Cups

Baked Egg Tomato Bacon Cups
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Baked Egg Tomato Bacon Cups

3 simple ingredients for a quick and easy breakfast. Make 6 or 36 at a time!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8

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.

Baked Egg Tomato Bacon Cups

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10 comments on “Baked Egg Tomato Bacon Cups”

  1. I MADE THESE AS A MAIN MEAL AND ABSOLUTELY LOVED THEM.

  2. Help. On the bacon egg cups can i use pork bacon

  3. 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.

  4. 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?

  5. These look and sound delicious! My daddy would add a dollop of mayonnaise to the top before eating it.

  6. I am adding this to the menu! Looks great! I’m curious about the grapefruit recipe. :)

  7. LOVE! Eggs are my go-to meal, any time of day. I love having different ways to mix it up!

  8. This would be such a wonderful breakfast, my whole family would love it!

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