Herbed Tomato, Bacon & Egg Bites
It have been in a weekend breakfast rut this winter. We’ve mostly been eating oatmeal almond pancakes, poached eggs on pesto toast, and enjoying the occasional strata. Don’t get my wrong, it has been wonderful, but over the weekend I wanted to breathe a little new life into this tired repertoire. Last summer I tested a great recipe for baked egg cups for my new book and we loved them. Since I had some herbed tomato salad on hand I want to add them to this already simple recipe to make a new breakfast nibble.
The method for making these egg cups is fairly simple. Once you get used to them they are endlessly adaptable. The herbed tomatoes turned out to be terrific, but you could add lots of different vegetables to suit your taste. You could also omit the bacon entirely if desired. Here is how we made these delightful breakfast bites. Please share when you make yours!
- 1 cup cherry tomatoes, halved
- olive oil
- 1 teaspoon freshly chopped basil
- 1 teaspoon freshly chopped parsley
- 3 strips bacon, cooked and cut in half
- 6 large eggs
- Salt & Papper
- Parmesan cheese (optional)
- 1. Preheat the oven to 375 degrees F. Spray the inside for 6 muffin cups and set aside. Make the herbed tomatoes by tossing the tomato halves in a bowl with enough olive oil to coat, the herbs, and a generous pinch of kosher salt. You can easily make the herbed tomatoes up to 2 days in advance.
- 2. Wrap each strip of cooked bacon around the inside of each muffin tin. Scoop equal portions of tomatoes into the bottom of each muffin tin. Crack and egg into each one. Top each egg with salt and pepper and a pinch of Parmesan cheese.
- 3. Bake the eggs for 15 to 18 minutes, or until the eggs are set. Allow to cool for a couple of minutes, then pop out with a fork and serve!