Muffin Tin Tomato Breakfast Sandwiches
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 17-19 minutes
Servings: 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
- cracked black pepper, for garnish
- sliced fresh chives, for garnish
Directions
Preheat oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray.
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. Leave oven on.
Cut off tops and bottoms of tomatoes to leave a ½-inch cross section. Place 1 tomato section into each toast cup, gently pressing to secure.
In a medium bowl, whisk together eggs, cream, and salt. Divide egg mixture among toast cups.
Bake until lightly golden and eggs are set, about 12 minutes. Let cool for 5 minutes.
In a small bowl, stir together mayonnaise and chives. Spoon mayonnaise mixture onto each sandwich. Garnish with pepper and chives, if desired.