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Macon Muffins

macon muffin eggs

My children created this for us on one of our anniversaries. However, the story is as delicious as the breakfast! One child suggested tomato and onion omelettes, the other macon and eggs, and the other muffins. Naturally an argument ensued until my daughter suggested they combine all three ideas and this is what they created. Macon is generally smoked brisket that is fried, corned beef or pastrami should work.

  • 6 ServingsServings


  • 1 large onion, chopped
  • 2 medium tomatoes, chopped
  • 12 - 14 sliced macon (smoked pastrami)
  • 6 eggs
  • salt and pepper


Preheat the oven to 475 Deg. F (very high heat).

Fry the onion in saute pan until soft, then add the tomatoes an simmer for about 5 minutes.  Keep stirring to prevent sticking.

Grease a muffin tray (six-cup, deep muffin tray) and line each muffin cup with at least two slices of macon, one running one way and the other across.

Make sure the meat is pressed firmly against the sides of the cup and drapes over the top.

Place a spoonful of the tomato and onion mixture on top of the meat in each cup.

Crack and egg into a small glass bowl, then gently pour it over the top of the tomato and onion mixture.

Bake on the middle shelf of the oven until the egg whites are firm and the macon becomes crisp.  Reduce the heat if you think the meat is burning, but remember that the eggs take a little longer to cook through - they probably need about 15 minutes, depending, of course, on your oven.

Gently remove each muffin from the muffin tin and serve immediately with toasted health bread and a glass of fresh orange juice.

TIP:  You can also line each muffin cup with a slice of bread by cutting off the crusts and rolling it very flat with a heavy rolling pin. Grease it with a little oil or non-dairy margarine and line each muffin cup with the bread, pressing firmly into cup.  Bake for five minutes till lightly golden, remove from oven, then drape meat and continue as above.

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