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Baked Egg 'n' Tomato Cups
10 min prep time
30 min cook time
4servings
Recipe by
Howard Rosenthal
Source
Mr. Food Test Kitchen: Guilt-Free Comfort Favorites
Photo by
Victoria Krog and Kelly Rusin
How to Make Baked Egg 'n' Tomato Cups
Late summer is the best time to find delicious, ripe tomatoes. Check your local grocery store or farmer's market for heirloom tomatoes - they come in a variety of colors and might not be perfectly round, but they're very tasty and add a whimsical touch to breakfast!
Find this recipe and more in our cookbook Guilt-Free Comfort Favorites from the Mr. Food Test Kitchen.
10 min prep time
30 min cook time
4servings
1 tomato cup
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Step-By-Step Instructions:
- Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.
- Cut 1/4 inch off the top of each tomato. Scoop out pulp and seeds, leaving about 1/2-inch-think shell. (Reserve tomato pulp for another use or discard.) Place cut-side-up in baking dish. Evenly sprinkle tomatoes with 1/4 teaspoon pepper and the seasoning blend.
- Break an egg into each tomato. Sprinkle each egg with 1/2 teaspoon cheese and the remaining 1/4 tsp pepper. Bake 30 to 35 minutes or until eggs are set. Sprinkle with bacon to serve.
Nutrition facts
4 Servings
-
Serving Size
1 tomato cup
- Amount per serving Calories 130
-
Total Fat
7g
- Saturated Fat 2.4g
- Cholesterol 195mg
- Sodium 200mg
-
Total Carbohydrate
7g
- Dietary Fiber 2g
- Total Sugars 4g
- Protein 10g
- Potassium 440mg
- Phosphorous 165mg
Ingredients
large ripe beefsteak or heirloom tomatoes
4
black pepper (divided)
1/2 tsp
salt-free garlic and herb seasoning blend, such as Mrs. Dash
1/2 tsp
eggs
4
reduced fat parmesan cheese (grated)
2 tsp
bacon (cooked and crumbled)
2 slice
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