Tomatoes and Bacon Egg Muffins

Ingredients

• 1/4 cup vegetable oil
• 1/2 cup diced onion
• 1 cup diced tomatoes
• 4 slices bacon, cooked and diced
• 3 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Directions

1. Preheat the oven to 375 degrees F.
2. Lightly grease a 12 cup muffin tin.
3. Heat the oil in a large skillet over medium heat. Add the onions and sauté until softened, about 3 minutes.
4. Add the tomatoes and bacon and cook until the tomatoes are tender, about 5 minutes.
5. In a medium bowl, whisk together the eggs, salt, and pepper.
6. Stir in the tomato mixture and cheese.
7. Divide the mixture evenly among the muffin cups.
8. Bake for 20 minutes, until the muffins are golden and cooked through.
9. Allow to cool for 5 minutes before serving.

Interesting Facts

• Tomatoes and bacon are both excellent sources of vitamins and minerals.
• Eggs are a great source of protein and healthy fats.
• These muffins are a great way to use up leftover vegetables and meats.
• These muffins can be served hot or cold.