Egg-Stuffed Breakfast Tomatoes with Parmesan
Whole tomatoes hollowed out and filled with beaten egg, Parmesan, and Italian herbs, then baked until the egg sets and the tomato softens. No skillet, no flipping — just fill and bake.
Ingredients
- 4 tomatoes medium-sized or large
- 3 eggs size L
- ½ cups Parmesan cheese
- 1 teaspoon Italian herbs
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F (conventional oven) or 
350 °F (convection / heat-fan oven) - Slice the top off the tomatoes and remove the tomato seeds with a spoon. Be careful you don't want to damage the bottom.4 tomatoes
- Break the eggs into a bowl and mix them.3 eggs
- Slice the Parmesan. Spread half of the Parmesan cheese on the bottom of the tomatoes.½ cups Parmesan cheese
- Pour the eggs into the tomatoes.
- Sprinkle the remaining cheese and herbs on the eggs.1 teaspoon Italian herbs
- Put the tomatoes in a bowl and place them in the oven.
- Bake for 30 minutes. Serve immediately.
NOTES
1. Tomatoes: Since you will be filling the tomatoes, you will need medium-sized or large firm tomatoes. Roma tomatoes are possible but difficult to put down because they have a pointed bottom. Plum tomatoes or beef tomatoes are even better.
2. Storage
Once the tomatoes are baked, you can no longer store them.
- Pre-fill the tomato in the morning, place it in a baking dish, and cover. That way, you only have to slide them into the oven later.
Nutrition
Calories: 120kcal | Carbohydrates: 6g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1310IU | Vitamin C: 17mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
