Baked Eggs in Tomato Cups



Baked Tomato & Egg Breakfast
Approximate Nutrition Facts:
Serving size: 2 Stuffed Tomatoes
Makes 1
186 Calories; 10 g Fat; 14 g Protein; 6 g Sugar

Ingredients:
2 Medium/Large Fresh Tomatoes
2 Large Eggs
1 tsp Fresh Italian Parsley
Sea Salt & Cracked Black Pepper to Taste

Directions:
Preheat oven to 350 F.
Line a baking sheet with aluminum foil.
Cut the tops of the tomatoes off.
With a spoon (I like to use a serrated grapefruit spoon), spoon out all the tomato innards.
Crack an egg in each hallowed-out tomato.
Bake at 350 F for 30 minutes.
Let cool for a few minutes.
Dust with minced parsley, salt & pepper then enjoy!
Prep Time: 5 minutes
Cook Time: 30 minutes

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