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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!
- Mixing bowl
- Measuring cups and spoons
- Whisk or fork
- Wooden spoon
- Cutting board and knife
- Cupcake/muffin tray
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
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.
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
- 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
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.
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.
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.
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