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
Print Recipe >
Step-By-Step Instructions:
- Preheat oven to 350 degrees F. Coat a 9×13-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
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
2.4g
12% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
195mg
65% -
Sodium
200mg
9% -
Total Carbohydrate
7g
3%-
Dietary Fiber
2g
7% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
10g
-
Potassium
440mg
9%
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