Bacon Lattice Tomato Muffins Rsc Recipes

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TOMATOES AND BACON EGG MUFFINS



Tomatoes and Bacon Egg Muffins image

I love making this for breakfast. Make 6 and bring them to work and my entire week of breakfast is covered! Heat one in the microwave every morning. Easy!

Provided by Maggie

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 6

Number Of Ingredients 6

cooking spray
6 slices bacon
8 large eggs
1 cup cherry tomatoes, halved
2 tablespoons chopped green onion, or more to taste
1 pinch ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces.
  • Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups.
  • Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 2.1 g, Cholesterol 258.1 mg, Fat 10.6 g, Fiber 0.4 g, Protein 12 g, SaturatedFat 3.3 g, Sodium 307.7 mg, Sugar 0.6 g

BACON-AND-EGG MUFFINS



Bacon-and-Egg Muffins image

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
  • Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
  • Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
  • Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
  • Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g

BACON LATTICE TOMATO MUFFINS #RSC



Bacon Lattice Tomato Muffins #RSC image

"Ready, Set, Cook! Contest Entry." Bacon lattice and cheese topped flaky biscuits filled with fresh chopped tomatoes and onions in a seasoned cream cheese and mayonnaise mixture. This recipe is not only eye appealing but also adds a lot of flavor to your taste buds!

Provided by BDMK8003

Categories     One Dish Meal

Time 1h

Yield 8 muffins, 4 serving(s)

Number Of Ingredients 11

Reynolds Wrap Foil
12 slices bacon
8 flakey biscuits
1 teaspoon mayonnaise
6 ounces cream cheese, softened
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) container grape tomatoes, chopped
1/2 cup diced onion
1 cup monterey jack cheese, grated

Steps:

  • Preheat oven to 400°F Line a rimmed baking sheet with Reynolds Wrap® Foil. Spray lightly with non-stick spray or use non-stick Reynolds Wrap® Foil.
  • Cut bacon into 3" pieces. Make 8 bacon lattices about 3.5" square. Arrange lattices on foil so they don't touch. Bake 8 - 10 minutes until browned. Remove to paper towel to blot grease. Reduce oven temp to 350°F.
  • Press biscuits into a muffin pan to form 8 cups or use 3.5" oven proof ramekins. In a medium bowl, mix mayonnaise, cream cheese, rosemary, salt, and pepper. Mix in tomatoes and onions.
  • Spoon mixture evenly into the 8 biscuit cups. Top with cheese. Wrap each loosely with classic Reynolds Wrap® Foil without touching the cheese. Bake 30 minutes.
  • Remove foil and center a bacon lattice on top of each. Bake another 3-5 minutes until bacon sizzles. Remove from oven and allow to set 5 minutes.

Nutrition Facts : Calories 664.3, Fat 46.3, SaturatedFat 20.3, Cholesterol 89.5, Sodium 1651.1, Carbohydrate 44.4, Fiber 1.9, Sugar 10.7, Protein 18.8

BROCCOLI AND BACON MUFFINS



Broccoli and Bacon Muffins image

Make and share this Broccoli and Bacon Muffins recipe from Food.com.

Provided by Kitchen__Princess

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 10

1 medium head broccoli, cut into small florets
4 slices bacon (or 4 rashers bacon)
1 medium onion, finely chopped
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
fresh ground black pepper
150 g tasty cheddar cheese, grated
2 eggs
1 cup milk

Steps:

  • Preheat oven to 210°C Lightly grease 12 muffin tins.
  • Place broccoli florets in a pot, cover with boiling water and boil 2 minutes. Refresh under cold water and pat dry on a paper towel.
  • Heat a non-stick pan and saute bacon and onion until tender. Set aside to cool.
  • Sift together flour, baking powder, salt and pepper into a bowl and make a well in the centre.
  • In another bowl lightly whisk together eggs and milk.
  • Stir in broccoli, bacon, onion and cheese.
  • Fold broccoli mixture into dry ingredients and stir quickly to combine.
  • Spoon mixture into prepared muffin tins and bake for 12-15 minutes until muffins spring back when lightly pressed.
  • Makes 12.

Nutrition Facts : Calories 214.7, Fat 10.1, SaturatedFat 4.9, Cholesterol 58.1, Sodium 407.9, Carbohydrate 21.8, Fiber 2, Sugar 1.4, Protein 9.8

TOMATO BACON CUPS



Tomato Bacon Cups image

These savory biscuits have a flavorful tomato and bacon filling. "I got the recipe at a friend's house one Thanksgiving," Paige English relates from Portland, Oregon. "I've made them at special gatherings ever since. They always disappear fast."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 small tomato, finely chopped
1/2 cup mayonnaise
1/2 cup real bacon bits
1/2 cup shredded Swiss cheese
1 small onion, finely chopped
1 teaspoon dried basil
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Steps:

  • In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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