Baked Egg Tomato Bacon Cups
3 simple ingredients for a quick and easy breakfast. Make 6 or 36 at a time!
Ingredients
- 8 strips turkey bacon
- 8 slices tomato, cut 1/2 inch thick
- 8 eggs
- Salt and Pepper to taste
Equipment
- Muffin tin regular size with 12 cups
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.
Nutrition Facts
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