Bacon and Eggs

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READY IN: 30mins
Recipe by LorrieJ

This play on a diner classic comes together easily and gets a nutritional boost from tomatoes, mushrooms, and peppery arugula. These can be stored in the fridge for a few days, making them a great option when you need a breakfast lickety-split. Make sure to remove the seeds from your tomatoes so the mixture doesn’t become too watery. If possible, use nitrate-free, organic bacon. Serve with salsa or shredded aged cheddar cheese, if desired.

Ingredients Nutrition


  1. Preheat the oven to 375°F.
  2. In a large bowl, lightly beat the eggs. Stir in the cooked bacon, tomato, green onions, mushrooms, arugula, thyme, salt, and pepper. Divide the mixture among 12 medium muffin cups and cook until set, about 20 minutes.
  3. Let cool for several minutes before unmolding.

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