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
Ingredients
  • 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
Instructions
  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.

 

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