Stuffed Baked Eggs In Tomatoes

Prep Time
Cook Time
Ready In

"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 recipe yields 3 servings


  • 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 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 & Variations

No special items needed.



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.

review by:
(22 Oct 2012)

Derf "RIP" Forever in our Kitchen

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!!

(19 Jun 2012)