Bacon & Egg Breakfast Muffins with Parmesan and Tomato

Recipe Collection: Breakfast

Bacon & Egg Breakfast Muffins with Parmesan and Tomato start your day with a delicious blend of crispy bacon, fluffy eggs, and creamy Parmesan cheese, topped with fresh tomato. This non-vegetarian American dish is perfect for busy mornings, offering a satisfying meal that’s easy to prepare.

With a flavor profile that combines the richness of bacon and cheese with the freshness of tomato, these muffins are versatile enough for breakfast or brunch gatherings. Simply select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning.

Get organized, follow the step-by-step guide, and create a mouthwatering breakfast that will impress everyone at your table!

Overview

These delightful breakfast cupcakes combine the classic flavors of bacon, eggs, and potatoes with a touch of Parmesan cheese and fresh tomato. Perfect for a quick and satisfying morning meal, these cupcakes are easy to prepare and sure to impress.

Diet Type

Non-Vegetarian

Allergies

Eggs, Dairy

Cuisine

American

Serving Size: 4

Cooking Time: 32 minutes

Ingredients

• 2 Whole red potatoes, peeled and grated
• 2 Bulbs shallots, minced
• 6 Slices bacon, minced
• 0.5 Cups grated Parmesan cheese, grated
• 8 Large eggs, whisked
• 1 Whole roma (plum) tomato, sliced
• 1 Whole avocado, peeled

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan with cooking spray.
2. In a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. Drain off half of the grease.
3. Transfer the bacon and remaining grease to a large bowl. Stir in the grated potato, minced shallot, and grated Parmesan cheese.
4. Divide this mixture evenly between the muffin cups. Pour the whisked eggs into each cup, filling to the top.
5. Bake in the preheated oven until the egg is firm, about 12 minutes.
6. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until the tomato is toasted.
7. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice of avocado, if using.

Enjoy your savory breakfast cupcakes!