Recipe: Bacon, Egg and Tomato Muffin

Rating: 4.1 stars based on 1585 reviews

This recipe fails due to moisture in the tomato. Try doing it without!!!


  • 8 strips Streaky Bacon
  • 4 thick slices bread cut to size of the base of the muffin tin.
  • 2 medium to small tomatoes, halved or quartered to fit during assembly into muffin tin.
  • 4 Eggs
  • 1/2 cup Grated Gruyère cheese
  • 2 teaspoons white ine vinegar
  • 3 tbsp Olive Oil Non-stick cooking spray
  • Salt and Pepper


  • Heat the oven to Gas Mark 6.
  • Gently fry the tomato halves in the olive oil. Do not fully cook through so the tomato retains its shape.
  • Add the vinegar to the pan and flash fry on high heat to get rid of the liquid
  • While the tomatoes are cooking, lightly fry the bacon. Don’t cook them all the way through; leave them soft for final cooking in the oven.
  • Spray the muffin tin with cooking spray.
  • Place 4 rounds of bread into the bottom of the muffin tins.
  • Add some grated gruyère cheese.
  • Line the perimeter of the cups with 2 strips of bacon.
  • Place a tomato in the centre. Season well.
  • Carefully crack an egg in the middle. A second egg could be added if you have used thin bread.
  • Top with more cheese.
  • Pop them in the oven for around 10 to 15 minutes, or until the whites have cooked and the yolks are still runny.
  • Serve with grated gruyère over the top.


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