Egg Stuffed Tomatoes
A simple and tasty breakfast!
You will need:
- 1 egg per person
- 1 large tomato per person
- Shredded Mozzarella
- Cooked bacon or sausage, sliced or diced
Preheat oven to 350
To create the hole in the tomato for the egg, you'll need to take a few steps.
First, slice off the top of the tomato, where it would connect to the vine.
Using a small parring knife, slice the thicker inside membranes from the outside skin.
Now use a large spoon to scoop out the insides. You can toss this in the sink or garbage.
Place the tomatoes in a muffin tin, it keeps them from rolling around a spilling everything in the oven. Put some of the shredded cheese and sausage or bacon in the bottom of the tomato.
Put an egg on it! Crack an egg right into the tomato! And season with salt and pepper.
Bake for 5-10 minutes, until the eggs are cooked like you like. You can also top the egg with more cheese if you so desire.
When done, let cool slightly and you can either take them out using a scooping motion with a spoon or if the egg is solid enough you can try to turn the pan over and dump out.
Serve with your other breakfast fare and have a great rest of your day!