Stuffed Baked Eggs In Tomatoes
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
Ingredients
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.