Muffin Tin Tomato Breakfast Sandwiches
Serves: 12
 
Ingredients
  • 12 slices white bread
  • 12 small Campari or cocktail tomatoes
  • 7 large eggs
  • 2 tablespoons heavy whipping cream
  • 1⁄2 teaspoon kosher salt
  • 1 1⁄2 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.
  3. Bake until lightly golden brown, 5 to 7 minutes. Let cool for 5 minutes. Leave oven on.
  4. Cut off tops and bottoms of tomatoes to leave a 1⁄2-inch cross section. Place 1 tomato section into each toast cup, gently pressing to secure.
  5. In a medium bowl, whisk together eggs, cream, and salt. Divide egg mixture among toast cups.
  6. Bake until lightly golden and eggs are set, about 12 minutes. Let cool for 5 minutes.
  7. In a small bowl, stir together mayonnaise and chives. Spoon mayonnaise mixture onto each sandwich. Garnish with pepper and chives, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/muffin-tin-tomato-breakfast-sandwiches/