Muffin Tin Tomato Breakfast Sandwiches

Muffin Tin Tomato Breakfast Sandwiches

Serve these mini sandwiches with breakfast, lunch, or as a yummy appetizer.

Muffin Tin Tomato Breakfast Sandwiches
Makes 12
  • 12 slices white bread
  • 12 small Campari or cocktail tomatoes
  • 7 large eggs
  • 2 tablespoons heavy whipping cream
  • ½ teaspoon kosher salt
  • 1½ tablespoons mayonnaise
  • 1 tablespoon sliced fresh chives
  • Garnish: cracked black pepper, sliced fresh chives
  1. Preheat oven to 350°. Lightly spray a 12-cup muffin pan with cooking spray.
  2. Cut crusts from bread and gently press 1 bread slice into each prepared muffin cup. Bake until lightly golden brown, 5 to 7 minutes. Let cool for 5 minutes.
  3. Cut off the tops and bottoms of tomatoes to leave a ½-inch cross section. Place 1 tomato section into each toast cup, gently pressing to secure.
  4. In a medium bowl, whisk together eggs, cream, and salt. Divide egg mixture between cups. Bake until lightly golden and eggs are set, about 12 minutes. Let cool for 5 minutes.
  5. In a small bowl, stir together mayonnaise and chives. Spoon mayonnaise mixture onto each sandwich. Garnish with pepper and chives, if desired.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.