Tomato And Bacon Breakfast Recipes

TOMATOES AND BACON EGG MUFFINS

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.

BACON TOMATO CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. , In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon., Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

TOMATO AND BACON JAM

Steps:

• Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
• Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
• Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

BACON, EGG, AND TOMATO TOAST

Steps:

• Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2-4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
• Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.

BAKED EGGS WITH TOMATO AND BACON

Steps:

• First, we heat up the pan with some butter
• Chop up our tomatoes and bacon and give them a quick fry in the pan
• Wait for the tomatoes to release their juice and boil away
• When things look great we will crack in our eggs, season with salt, pepper
• Cover the pan with a lid for about two minutes
• When the eggs are cooked to your liking slide them out onto a plate and sprinkle with chopped dill.

BACON, TOMATO AND CHEESE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Place bread cubes on rimmed baking sheet; bake 10 min. or until lightly toasted. Meanwhile, cook and stir bacon and onions in skillet on medium heat until bacon is browned and onions are tender.
• Combine bread cubes, onions and bacon in large bowl. Stir in tomatoes. Spoon half the bread mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers. Whisk eggs and milk until well blended; pour over bread mixture.
• Bake 35 min. or until center is set. Let stand 5 min. before serving.

TOMATO AND BACON BREAKFAST

Steps:

• Toss the bacon into a large frypan with just a small amount of oil,.
• When it starts to cook, add the thick slices of tomatoes; sprinkle with a good pinch of mixed herbs or Provence herbs.
• Serve on a hot buttered slice of toast; sprinkle the bacon over the top and serve immediately.