Egg Tomato Muffin Melt with Bacon

This image courtesy of Mark T. Shapiro

No time to make breakfast? For a portable breakfast on the run, make these muffin melts the day before and reheat briefly.


Wrap muffins in plastic wrap and refrigerate. To reheat, remove plastic; wrap in a paper towel and place on a plate. Microwave each sandwich on Medium (50%) for 1 ½ minutes or until warm to the touch.


Cooking Methodmicrowaving



Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free


Mealbreakfast, brunch


Taste and Texturebuttery, cheesy, crisp, crunchy, meaty, savory

Type of Dishsandwich


  • 2 slices bacon, halved
  • 2 eggs
  • 2 English muffins, split, toasted and buttered, if desired
  • 4 thin slices tomato
  • Salt and freshly ground black pepper
  • ¼ cup  (50 mL) shredded aged Cheddar cheese
  • Bacon rack (optional)
  • Two 6-oz (175 mL) custard cups or ramekins, buttered


  1. Place bacon on a bacon rack or paper towel–lined plate. Cover with a paper towel. Microwave on High for 1 ½ to 3 minutes or until crisp. Set aside.

  2. Break an egg into each custard cup. Using a toothpick, pierce each yolk gently 3 to 4 times. Cover dishes with plastic wrap and turn back one corner to vent.

  3. Microwave on Medium-Low (30%) for 2 to 3 minutes or until egg whites are just set and yolks are still runny. For older or lower-wattage ovens, increase to Medium (50%) and cook eggs for 2 ½ to 4 minutes, rearranging dish once during cooking.

  4. Place 2 muffin halves on a paper towel–lined plate. Top with 2 half slices bacon and 2 tomato slices. Remove eggs from cups and place on top of tomatoes. Season with salt and pepper to taste. Sprinkle with cheese.

  5. Microwave, uncovered, on Medium (50%) for 1 to 2 minutes or until cheese melts. Arrange remaining English muffin halves on top. Serve immediately.


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