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Bacon and Tomato Egg Muffin Cups

Bacon and Tomato Egg Muffin Cup on a blue plate with muffins in the background

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Bacon and Tomato Egg Muffin Cups

Bacon and Tomato Egg Muffin Cups are perfect for brunch, breakfast, or lunch. I mean, truthfully, I’ll even eat these for dinner!

They’re light and fluffy with plenty of flavor. Made from scrambled eggs, fresh tomato, and of course, savory bacon, these egg muffin cups are sure to please everyone at the table.

I’m a breakfast lover! Are you? If so, you’ll probably enjoy my Vegan Pancakes recipe. Want more egg bite recipes? Try these 6-Ingredient Egg Muffin Cups for another way to spice up breakfast or brunch.

Why You’ll Love Bacon and Tomato Egg Muffin Cups

A better question is, why WOULDN’T you love these bacon and tomato egg bites?

There are many reasons why Bacon and Tomato Egg Muffin Cups are a fantastic breakfast option!

Firstly, they’re very versatile. You can substitute the ingredients to suit your preferences. Secondly, they’re very filling and full of protein to give you energy, making them an excellent way to begin your day. And of course, they’re really simple to make, so you can have a hot delicious breakfast ready for yourself or your family in no time.

Bonus: You can make a batch of these and freeze them for meal prep! You’ll have breakfast or lunch ready for the whole week (or month!).

Helpful Equipment To Make Bacon Tomato Egg Muffins

These tools will help make this recipe even easier!

Bacon and Tomato Egg Muffin Cup Ingredients

  • 1 tablespoon olive oil
  • 2 medium tomatoes
  • 280 grams of baby spinach
  • 100 grams bacon
  • 1 small-medium red onion
  • 1 cup of shredded cheese
  • 8 large eggs
  • 3 tablespoons of milk
  • A pinch of salt and pepper
Ingredients for Bacon and Tomato Egg Muffin Cups

How To Make Bacon and Tomato Egg Muffin Cups

To make your egg muffin cups, begin by preheating your oven to 375°F (190°C). Get out a silicone muffin tray and set it to the side. You can also use a metal cupcake tin lined with paper liners, or sprayed with cooking spray if you’d like.

Dice your tomatoes. Slice your bacon into thin strips. Chop your onion into small pieces.

In a saute pan over medium heat, add a tablespoon of olive oil. When hot, add your bacon and stir with a wooden spoon until fully cooked through. Set the cooked bacon on a plate lined with paper towels to help soak up the excess grease.

Drain most of the bacon grease out of the pan. Add the spinach and cook until it’s fully wilted. Remove and set in a bowl. Turn off the stove.

In each of your muffin cups, place a bit of bacon, red onion, tomatoes, cheese, and spinach.

In a mixing jug or bowl, add eggs, milk, salt, and pepper. Use a fork or whisk to mix everything together until the mixture resembles scrambled eggs. Pour the mixture into each of your muffin trays. Add more mixture for larger egg muffin cups or less for smaller ones.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean. The egg cups will swell and rise while cooking, but will shrink and compress as they cool.

Remove and allow the egg muffin cups to cool slightly. Once your tray is cool enough to handle, pop the egg cups out and place them on a cooling rack or plate covered in paper towel to absorb any extra moisture.

Serve warm.

Bacon and Tomato Egg Muffin Cups in a purple muffin tray

Prep Time

It takes 20-25 minutes to prepare the ingredients and cook the veggies and meat.

What Do I Serve With Tomato Bacon Egg Muffin Cups?

Because these egg muffin cups have veggies, proteins, and dairy, they’re a complete breakfast on their own. But they also make a delicious side dish alongside other foods. Here are some ideas for how to serve them:

  • Serve with a side of toast and ketchup for dipping
  • Cut up a bowl of fresh fruit
  • Serve alongside a bowl of yogurt
  • Add to a side of bacon or sausage
  • Eat them for lunch with a side salad
  • Make them part of a complete breakfast with potatoes, sausage, or pancakes

What cheese can I use in Egg Muffin Cups?

I think eggs taste excellent with almost any kind of cheese. Here are some of my favorites with scrambled eggs that also go well in egg cups:

  • Sharp cheddar
  • Marble
  • Mozzarella
  • Provolone
  • Mexican or spicy cheese

What Other Ingredients Can I Put in my Egg Cups:

The best thing about egg bites is how versatile they are! You can clean out the fridge and toss everything in your egg cups.

Here are some ideas:

Vegetables: red or yellow bell peppers, mushrooms

Meats: ham, sausage, ground pork

Cheeses: cheddar, mozzarella, Mexican blend, cotija,  or parmesan

Herbs and spices: garlic powder, or paprika

Bacon and Tomato Egg Muffin Cup on a blue plate with muffins in the background

Ingredient Substitutions

Milk: You can use non-dairy milk like almond or soy, but you’ll want to use a bit less because they tend to be thinner than cows milk.

Cheese: Omit it altogether or use any variety you wish.

Vegetables: Any veggies will work so feel free to add whatever you have on hand. You will likely want to cook your veggies first to remove some of the water, and to make sure they heat all the way through.

Meats: Plenty of meats will taste great. You can use cooked ground pork or ground sausage, too.

Tips & Tricks and Recipe Notes

  • Use cooking spray in your muffin tin to prevent sticking.
  • You can double or triple this recipe if you’d like. You will probably need to cook in batches if you double it so leave some extra time.
  • Don’t add too much milk. Your eggs need to be a bit dense for these to come out properly.
  • Add your veggies and protein to the cups first, then add the eggs. It’s the easiest way to make these.
  • Raw onion works well in these, but you can also pre-cook them if you’d like. I suggest you pre-cook your other veggies to remove moisture instead of using them raw.
Bacon and Tomato Egg Muffin Cup on a blue plate with muffins in the background

How to Store

You can freeze these egg bites for up to 5 days. Keep them in an airtight container or Ziploc bag.

To freeze them, place them in a freezer-safe Ziploc bag. Defrost just what you need and keep the rest frozen. They’ll last for up to 3 months.

To reheat, pop them in the microwave for about 30 seconds, or until hot throughout.

FAQs

Can I make egg-white-only egg muffin cups?

Yup! You may want to use some extra eggs to replace the lost volume from leaving out the yolks.

Why are my egg bites rubbery?

Eggs get rubbery when they’ve been cooked too long, so it’s likely they’ve been in the oven a bit longer than they should have. Next time, try shortening the bake time by around 5 minutes to see if that helps.

Are egg bites keto-friendly?

Yes, egg bites are naturally a keto-friendly food. Check your own dietary restrictions and goals against the ingredients to be sure.

My egg muffin cups are watery. How come?

There are a few reasons why these are watery. It could be that you added too much milk, you used medium or small eggs instead of large, or your veggies had too much water in them.

Try to cut back on the added liquids and make sure you pre-cook all of your veggies before you put them in your egg cups to remove the bulk of the water in the vegetables.

Conclusion

Healthy, filling, and easy to make! These tomato bacon egg muffin cups will hit the spot every time and make breakfast meal prepping a breeze. Tuck this recipe away because I know you’ll be reaching for it time and time again.

Print
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Bacon and Tomato Egg Muffin Cup on a blue plate with muffins in the background

Bacon and Tomato Egg Muffin Cups


  • Author: Sam
  • Total Time: 40 minutes
  • Yield: 12 1x

Description

Bacon and Tomato Egg Muffin Cups are perfect for brunch, breakfast, or lunch. I mean, truthfully, I’ll even eat these for dinner!

They’re light and fluffy with plenty of flavor. Made from scrambled eggs, fresh tomato, and of course, savory bacon, these egg muffin cups are sure to please everyone at the table.

I’m a breakfast lover! Are you? If so, you’ll probably enjoy my Vegan Pancakes recipe. Want more egg bite recipes? Try these 6-Ingredient Egg Muffin Cups for another way to spice up breakfast or brunch.


Ingredients

Units Scale
  • 1 tablespoon of little olive oil
  • 2 medium tomatoes
  • 280 grams of baby spinach
  • 100 grams of bacon
  • 1 small – medium red onion
  • 1 cup of shredded cheese
  • 8 eggs
  • 3 tablespoons of milk
  • A pinch of salt and pepper

Instructions

  1. Preheat the oven to 375°F (190°C)
  2. Grab silicone muffin tray and put to the side, if you don’t have a silicone muffin tray, then grab whatever you have and add paper muffin cases and put to the side.
  3. Cut up the tomatoes, bacon and onions.
  4. In a pan, heat on a medium setting and add a tablespoon of olive oil or use spray oil, wait until oil is heated.
  5. Add the bacon until cooked – place in a bowl and put to the side.
  6. Turn stove down to low and cook spinach in the pan until fully wilted.
  7. Assemble your ingredients but placing a small amount of bacon, mushrooms, red onion (uncooked), tomatoes (uncooked), cheese and spinach in the muffin tray.
  8. In a mixing jug, add your eggs, milk, salt and pepper. Using a for (or whisk), mix ingredients together, like you would if you were making scrambled eggs.
  9. Pour the egg mixture into your muffin trays. Here you can make your egg cups small or large depending how much egg you add to each muffin ‘area”.
  10. Bake for 30 minutes, or until it’s a toothpick can be inserted in the center and comes out clean. The egg cups will rise while cooking, and compress when they cool.
  11. Once the tray is cool enough to touch, pop the egg cups out of the tray and place them on a cooling rack or paper that is covered with paper towel to absorb extra moisture.
  12. Serve while warm.

Notes

  • You can use cooking spray instead of olive oil as a healthy alternative.
  • I have suggested using 8 eggs you may need more, it all depends on how deep your muffin trays are and how big you want your egg cups.
  • You are welcome to use whatever shredded cheese you would like – cheddar or mozzarella are great options.
  • You can use 3 tablespoons of milk or just a dash with your eggs (like you would when making scrambled eggs).
  • You can cook each item separately and then add them to the muffin trays or you can mix it all together in a bowl (including the eggs) but i’ve found it difficult to scoop the eggs and other ingredients into the muffin tray.
  • These can be refrigerated for up to 5 days, pop the egg cups in the microwave for 30 seconds to enjoy hot. These can also be frozen for up to 3 month; either leave in the fridge to thaw or pop them in the microwave for a few minutes, at 1 min intervals.
  • Prep Time: 10
  • Cook Time: 30
  • Category: Breakfast
  • Method: Oven
  • Cuisine: International

Keywords: Breakfast muffin, muffin , snack

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Bacon and Tomato Egg Muffin Cups
Bacon and Tomato Egg Muffin Cups

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