Tomato And Bacon Breakfast Recipes

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BACON, EGG, AND TOMATO TOAST

Provided by Rebekah Peppler

Categories     Sandwich     Tomato     Appetizer     Breakfast     Kid-Friendly     Quick & Easy     Bacon     Spring     Summer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 6 Servings

Number Of Ingredients 6



Bacon, Egg, and Tomato Toast image

Steps:

  • Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2-4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
  • Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.

12 slices bacon
6 plum tomatoes (about 1 pound), halved lengthwise
Olive oil (for frying)
Kosher salt, freshly ground black pepper
6 large eggs
6 slices multigrain bread, toasted

BACON TOMATO CASSEROLE

This recipe from my mother is simple to make and can be a main dish or side dish. Feel free to experiment with a variety of flavored stewed tomatoes.- Mary McGair, Milwaukie, Oregon

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 10



Bacon Tomato Casserole image

Steps:

  • Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. , In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon., Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 363 calories, Fat 19g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 1150mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.

6 ounces uncooked egg noodles
1 pound sliced bacon, diced
1/3 cup chopped green pepper
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 can (28 ounces) stewed tomatoes
1 cup shredded cheddar cheese

TOMATO BACON CUPS

These savory biscuits have a flavorful tomato and bacon filling. "I got the recipe at a friend's house one Thanksgiving," Paige English relates from Portland, Oregon. "I've made them at special gatherings ever since. They always disappear fast."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 7



Tomato Bacon Cups image

Steps:

  • In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

1 small tomato, finely chopped
1/2 cup mayonnaise
1/2 cup real bacon bits
1/2 cup shredded Swiss cheese
1 small onion, finely chopped
1 teaspoon dried basil
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

TOMATO AND BACON BREAKFAST

A delicious tasting breakfast that takes no time at all to prepare. The sprinkling of diced cooked bacon over the tomatoes gives it a wonderful flavour.

Provided by JoyfulCook

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5



Tomato and Bacon Breakfast image

Steps:

  • Toss the bacon into a large frypan with just a small amount of oil,.
  • When it starts to cook, add the thick slices of tomatoes; sprinkle with a good pinch of mixed herbs or Provence herbs.
  • Serve on a hot buttered slice of toast; sprinkle the bacon over the top and serve immediately.

Nutrition Facts : Calories 256.2, Fat 10.4, SaturatedFat 3.1, Cholesterol 31.6, Sodium 351.5, Carbohydrate 33.9, Fiber 5.3, Sugar 10.4, Protein 9

2 slices bacon, diced
3 tomatoes, thick cut slices
1 pinch mixed herbs
seasoning
1 slice toast, buttered

FRIED GREEN TOMATOES WITH BACON RéMOULADE

Tart unripe tomatoes are the star of this dish: Tossed in a cornmeal batter, then fried in bacon fat for just a couple of minutes per side. The crisp outside yields to a soft middle, finished with a relish of pickled tomatoes and smoky-sweet bacon. Or, skip the relish, and do as our commenters suggested: Pair it with a creamy mayonnaise sauce, infused with red peppers or even sriracha.

Provided by Melissa Clark

Categories     easy, appetizer, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 14



Fried Green Tomatoes With Bacon Rémoulade image

Steps:

  • Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.
  • In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.
  • Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.
  • Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.
  • Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 26 grams, Carbohydrate 68 grams, Fat 36 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 641 milligrams, Sugar 5 grams, TransFat 0 grams

1/2 pound bacon (about 6 thick slices)
1/2 pound pickled green tomatoes, finely chopped, plus pickling liquid
1 tablespoon minced fresh chives, plus more for serving
1 egg yolk
1/4 teaspoon coarse kosher salt
1/2 cup neutral oil, like grapeseed, safflower or canola
1/4 cup olive oil
1 teaspoon coarse kosher salt
1 teaspoon black pepper
3 large unripe green tomatoes, sliced 1/4-inch thick
1 1/2 cups all-purpose flour
4 large eggs, beaten with a splash of water
1 1/2 cups cornmeal
Hot sauce, for serving

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