Stuffed Baked Eggs In Tomatoes

10m
Prep Time
20-35m
Cook Time
30m
Ready In

Recipe: #5276

April 27, 2012



"Something a little different and delicious. Add a drop or two of hot sauce, throw in some finely diced onion, or whatever else you can think to throw into the mix. These little gems are so good and makes breakfast a little more special! "

Original is 3 servings

Nutritional

  • Serving Size: 1 (407.5 g)
  • Calories 314.7
  • Total Fat - 16.8 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 427.6 mg
  • Sodium - 522.8 mg
  • Total Carbohydrate - 17.8 g
  • Dietary Fiber - 4.4 g
  • Sugars - 10.6 g
  • Protein - 25 g
  • Calcium - 281.8 mg
  • Iron - 5.2 mg
  • Vitamin C - 97.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Slice the tops off of the tomatoes, then scoop out the insides and discard.

Step 2

Divide the grated cheese and bacon between the 4 tomatoes, and spoon into the tomatoes.

Step 3

Crack an egg into each tomato, then top with parsley, salt and pepper.

Step 4

Set in a shallow pan, and bake at 425 degrees F, for 20-35 minutes, depending on how you like the yolk.

Tips


No special items needed.

2 Reviews

QueenBea

I made this as directed except for not adding parsley as I was out of it. Very tasty way to have eggs. Made for the Billboard Recipe Tag Game.

5.0

review by:
(22 Oct 2012)

Derf

this was a deliciously different way for eggs!! very tasty and very easy to put together. I must say though i overcooked mine, it was difficult to judge the time because i had some leftover cheese and bacon bits which i put on top, so i couldn't see the egg. Next time i will leave the egg showing so i can see how it's baking. loved it and will be making them again, thanks for a keeper Linda!!

5.0

review by:
(19 Jun 2012)

You'll Also Love