Tomatoes and Bacon Egg Muffins Recipe -
Tomatoes and Bacon Egg Muffins Recipe
  • READY IN 30 mins

Tomatoes and Bacon Egg Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Jan 18, 2014

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 sure there was an equal amount of filling in each cup so I beat the eggs (with a little milk, salt and pepper) and divided it equally between the sprayed cupcake liners and then equally divided the bacon, tomatoes and green onions. They baked at 350 for 15 minutes. A good adaptable recipe for on the go families.

Most Helpful Critical Review
Apr 07, 2015

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 on top when there is about 5 min. of baking time left. Also, the recipe doesn't call for salt, which really is needed.

May 15, 2014

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 cheddar cheese on top.

Jul 21, 2014

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.

Jan 21, 2015

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

Jan 24, 2015

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 happy and it keeps me from having to make 5 different omelets! :-) However, they came out a bit flat, maybe next time adding some milk to the mixture will make them fluffier. Thanks Maggie for the recipe.

Jan 21, 2015

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.) shredded cheese of your choice. Cheddar or Swiss is my favorite. 1/2 cup chopped broccoli, 1/2 cup canned mushrooms or precooked fresh mushrooms (drain away liquid), 1/4 teaspoon garlic powder. I cut back on tomatoes and used 1/2 cup chopped Roma tomatoes instead of the cherry ones. Without these changes it may of tasted a little bland for me.

Feb 09, 2014

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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