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
- Preheat the oven to 375°F (190°C)
- 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.
- Cut up the tomatoes, bacon and onions.
- In a pan, heat on a medium setting and add a tablespoon of olive oil or use spray oil, wait until oil is heated.
- Add the bacon until cooked – place in a bowl and put to the side.
- Turn stove down to low and cook spinach in the pan until fully wilted.
- Assemble your ingredients but placing a small amount of bacon, mushrooms, red onion (uncooked), tomatoes (uncooked), cheese and spinach in the muffin tray.
- 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.
- 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”.
- 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.
- 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.
- 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
