These are little portable muffins made of egg, tomatoes and bacon. You could also make it into a frittata, just cut it into 6 servings.Ingredients
6 slices bacon
8 large eggs
1 cup tomatoes seeded and diced
2 table spoons sliced green onions
1/2 teaspoon fresh rosemary
pepper to taste
Preheat your oven to 375 and spray a 6 muffin pan with cooking spray.
Using kitchen scissors, snip bacon into small strips. In a medium skillet, cook over medium-high heat until browned, but not totally crispy. Place on paper towel and blot.
In a large bowl, whisk eggs until lightly beaten. Add tomatoes, bacon, green onion, rosemary and pepper and mix until blended.
Carefully pour about 1/2 cup of mixture into each muffin cup.
Bake in preheated oven until the egg is set in the center. About 15-20 minutes.
Let rest for 5 minutes and use a rubber spatula to remove each muffin from the tin.
I used small multi colored heirloom tomatoes to add color to the mix.
Fresh parley is great if you don't like onions
Keep it lower cab, replace the tomatoes with lightly sauteed mushrooms
- 1 muffin