Tomatoes and Bacon Egg Muffins

Tomatoes and Bacon Egg Muffins

14
Maggie 1

"I love making this for breakfast. Make 6 and bring them to work and my entire week of breakfast is covered! Heat one in the microwave every morning. Easy!"
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Ingredients

30 m servings 152 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 258 mg
  • 86%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces.
  3. Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups.
  4. Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes.

Footnotes

  • Cook's Note:
  • Substitute or add anything that you like! Mushrooms, sausages, spinach, etc. Get creative with it. You can even put different ingredients in each muffin!
  • For higher protein intake, add a scoop of non-flavored protein powder or ground flaxseed.

Reviews

14
  1. 15 Ratings

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Most helpful positive review

Very easy when baked in cupcake liners (sprayed) clean up is breeze. I cut the recipe in half and got 6 egg muffins. I would suggest adding a splash of milk to the eggs. Also I wanted to make...

Most helpful critical review

It is bland. Next time, I will sauté the onions and bell pepper (which I will add) first, then add to the eggs before baking. I also will add cheese and put the cherry tomatoes and more cheese o...

Very easy when baked in cupcake liners (sprayed) clean up is breeze. I cut the recipe in half and got 6 egg muffins. I would suggest adding a splash of milk to the eggs. Also I wanted to make...

It's good, but seems to lack something. Next time I'll add a little shredded cheese. The baked "muffins" are perfect for take-away.

Some version of this egg mixture baked in muffins is one of my easiest and favorite breakfasts. Like others, I jazzed this up a bit adding chopped spinach and smoked sea salt and small chunks of...

I used link sausage, green and red peppers, and spinach. So awesome!

Easy and nice for brunch. We added some cheese and topped with hot peppers. Very versatile recipe. The kids have fun making up their own "muffins"with their favourite ingredients so everyone is ...

Great recipe for those who only have time in the morning to grab a breakfast out of the frig and heat it up in the microwave. I decided to add some things I sally put in a quiche. 1/2(4 oz.) shr...

I little bland, but I added broccoli as well. Very quick and easy to do. Try a little cheddar or feta cheese if you want to add more flavour.

It is bland. Next time, I will sauté the onions and bell pepper (which I will add) first, then add to the eggs before baking. I also will add cheese and put the cherry tomatoes and more cheese o...

These were great! I added a splash of milk that other reviewers suggested and they fluffed right up. 10 eggs filled 12 cups, I would not double this for 12 servings unless you have extra large m...