Baked Egg 'n' Tomato Cups

Baked Egg 'n' Tomato Cups
Source: Mr. Food Test Kitchen: Guilt-Free Comfort Favorites. Recipe Credit: . Photo Credit: Victoria Krog and Kelly Rusin.
Summary
 

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. 

  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    1 tomato cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 tomato cup
  • Amount per serving Calories 130

  • Total Fat 7g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 195mg
  • Sodium 200mg
  • Total Carbohydrate 7g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 10g
  • Potassium 440mg
  • Phosphorus 170mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Lean protein, 1 Fat

Ingredients

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
Directions

Directions

  1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.

  2. 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.

  3. 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.

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