Savory Breakfast Tomatoes Stuffed with Eggs and Cheese Delight

Delight in these Breakfast Tomatoes, packed with eggs and cheese for a wholesome breakfast.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 tomatoes

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tomatoes

2 pieces tomatoes Choose large and firm ones for the best structure.
Olive oil spray A light spritz enhances flavor without adding extra calories.

For Seasoning

0.5 teaspoon Diamond Crystal kosher salt This amplifies all the flavors in your Breakfast Tomatoes.
0.5 teaspoon black pepper For a gentle kick that complements the other ingredients.
0.5 teaspoon garlic powder Adds depth and a comforting aroma to the dish.
0.5 teaspoon dried thyme A fragrant herb that perfectly elevates the tomato's taste.

For the Filling

4 medium eggs Fresh eggs provide protein and a creamy texture.
0.25 cup Parmesan Grated for a delightful cheesy crust on each tomato half.

For Garnish

2 tablespoons parsley Chopped to sprinkle on top for a burst of color and freshness.

Equipment

oven
Rimmed baking dish
spoon
ramekin

Method

Preparation

Preheat your oven to 400°F.
Slice the tomatoes in half and scoop out their seeds and pulp.
Spray the hollowed tomatoes with olive oil, then season with salt, pepper, garlic powder, and thyme.
Break each egg into a small ramekin and gently slide it into the prepared tomato halves.
Top each tomato half with 1 tablespoon of Parmesan cheese.
Bake the tomatoes for about 20 minutes or until the egg whites are set.
Garnish with chopped parsley before serving.

Nutrition

Serving: 1tomatoCalories: 150kcalCarbohydrates: 5gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Serve with toasted bread for a delightful breakfast addition. Store leftovers in an airtight container for up to 3 days.

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