I’m a huge fan of eggs: scrambled, sunny side up, fried, baked, “dippy”, boiled, but not with a runny white, ICKY! I love that they are full of protein and taste so darn good! I would probably eat eggs everyday if my family would let me.
What You Need
Eggs (1 for each tomato)
Shredded cheddar cheese
Salt & pepper
Preheat your oven to about 250 degrees and prepare a baking sheet with parchment paper or spray Pam.
Cut the top 1/8 of the tomato off then use a spoon to clean out the tomato guts and create adorable tomato bowls.
Salt & pepper each tomato bowl. Occasionally I sprinkle in a little ground red chili powder or Cajun seasonings for additional flavor.
Spoon about ¼ teaspoon of butter into each tomato bowl.
Crack an egg into each tomato bowl and top them off with a little more salt & pepper.
Bake them for about 20-30 minutes then top the cooked eggs with bacon bits, cheese, and green onions.
I typically cook about 6-8 at a time and we each will eat one for breakfast over about a week. They refrigerate very well. I have thought about freezing them but I’m just not sure they would stand up to freezing, thawing, and reheating (let me know if you try it!)
You can top these with some many different
things to change the flavor profile.
If you make these comment below
and let me know what you top yours with!