Mini bacon and egg cups
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- butter for greasing
- 12 slices of bacon
- four plum tomatoes, sliced, 24 slices needed
- 2 tablespoons tomato chutney
- six eggs
- three quarter cup sour cream
- 2 tablespoon chopped chives, optional
- salt and ground black pepper
1preheat the oven to 350°. Lightly butter a 12 cup nonstick muffin pan and line the sides of each cup with a slice of bacon. Add a slice of tomato to the bottom and dot the chutney on top.
2With a fork, beat the eggs, sour cream, and chives together in a bowl. Season with salt and black pepper and divide evenly between the cups of the muffin pan.
3Top with remaining tomato slices and cook in the preheated oven for 20 minutes, until well risen, Golden, and set. Let stand for five minutes, then loosen the edges with a round bladed knife and remove from the pan. Serve warm or cold. Serves 4 to 6.