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    Home » Breakfast » Stuffed Breakfast Tomatoes

    Stuffed Breakfast Tomatoes

    Published: Apr 16, 2011 · Modified: Dec 19, 2020 by Megan Porta · This post may contain affiliate links.

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    Tomatoes stuffed with breakfast ingredients is a delicious dream come true! I could eat these every meal of every single day of my life!


    I get nostalgic when I think of tomatoes being stuffed with any sort of anything. My mother often made stuffed tomatoes for me growing up. Her stuffings ranged from meat to cottage cheese to many different types of salads. Sometimes I wish I could be a kid again for the sole purpose of eating all of my mom’s wonderful creations.

    One thing my mother never did was use breakfast foods as a stuffing for tomatoes. At least not that I remember. So I thought I would give it a try myself!

    I have to preface this recipe by saying that it is so incredibly light and healthy, yet insanely tasty. My husband bit into thinking it would not be the most flavorful thing he’s ever tasted, but he was pleasantly surprised.


    Preheat your oven to 350 degrees F.

    Hollow out 2 large, ripe tomatoes. Do this by cutting a large circle into the top of the tomato and removing the core. With a spoon or a knife (I used both), carefully scoop out the ribs and seeds. Leave the walls of the tomato intact as best you can.

    In a small bowl, combine:

    1/2 teaspoon salt

    1/2 teaspoon pepper

    1 tablespoon fresh parsley, finely chopped

    With your finger, rub half of the mixture onto the inside of one tomato, covering the inner walls as thoroughly as possible. Rub the other half of the mixture onto the inside of the other tomato. Set the tomatoes aside.

    In a skillet, heat 1 tablespoon of olive oil over medium heat.

    Add:

    3 green onions, white and light green parts only, sliced

    2 cloves garlic, minced

    Cook until soft, about 5 minutes.


    Divide the green onion mixture in half and place into the bottoms of the 2 hollowed-out tomatoes.

    Top that with a layer of finely chopped fresh spinach. I used approximately 1/4 cup between the two.

    And top the spinach with a layer of shredded Parmesan cheese. Squish as much cheese in as you can, keeping in mind you need enough room for 1 egg. You’d be surprised how much you can fit into a tomato.


    Carefully crack an egg into each tomato. If you want to make sure you don’t break the yolk, crack it into a bowl first and then pour it in.


    Place the tomatoes onto a greased baking sheet and bake in the preheated oven for 25-30 minutes, or until the egg is cooked through.

    Sprinkle the finished product with Parmesan cheese and fresh parsley and eat immediately!


    Mom, I’m making these for you the next time I see you!


    Stuffed Breakfast Tomatoes

    I LOVE stuffing my breakfast into the shell of a delicious tomato!
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    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 2 servings
    Calories: 177kcal
    Author: Megan Porta

    Ingredients

    • 2 large ripe tomatoes
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1 tbsp. fresh parsley finely chopped
    • 1 tbsp. olive oil
    • 3 green onions sliced
    • 2 cloves garlic minced
    • 1/4 cup fresh spinach chopped
    • 1/4 cup shredded Parmesan cheese
    • 2 eggs
    • Shredded Parmesan for topping
    • Salt & pepper for topping
    • fresh parsley for topping

    Instructions

    • Preheat oven to 350 degrees F. Cut a large circle into the top of each tomato. Remove core, stems and seeds, leaving the wall of the tomato intact. In a small bowl, combine the salt, pepper and 1 tablespoon of parsley. Rub half of the mixture onto the inside wall of one tomato and the other half onto the inside wall of the other tomato.
    • In a skillet, heat the olive oil over medium heat. Add the green onions and garlic and cook until soft, about 5 minutes. Divide the mixture in half and place into the bottoms of the tomatoes. Divide spinach in half and place over top of the onion-garlic mixture. Divide the Parmesan cheese in half and place over the spinach. Crack a raw egg into each tomato as the top layer.
    • Place tomatoes on a greased baking sheet and place in the preheated oven. Bake for 25-30 minutes, or until egg is cooked through. Top with shredded Parmesan and fresh parsley and serve immediately.

    Nutrition

    Calories: 177kcal | Carbohydrates: 11g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 557mg | Potassium: 583mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2556IU | Vitamin C: 39mg | Calcium: 77mg | Iron: 2mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

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    Reader Interactions

    Comments

    1. Sam

      September 04, 2012 at 9:19 pm

      These look great, looking forward to trying them!

      Reply
    2. Gabe

      April 02, 2012 at 5:06 am

      How many calories does this have?

      Reply
    3. mad

      March 14, 2012 at 6:14 am

      Mmm! Looks awesome, I'm going to try it this weekend, perhaps with hollondaise sauce though…

      Reply
    4. Nyssa

      October 06, 2011 at 2:37 pm

      I was going to make this but realized I had Roma tomatoes 🙁 I am going to the grocery store right now to pick up the right ones! Can't wait to make this!

      Reply
    5. holly

      July 15, 2011 at 4:19 pm

      Thank you! I made two todays! sadly i couldn't put eggs on it! but next time! Here's a picture! http://yfrog.com/kjo5diyj It was delicious!!!!

      Reply
    6. Alida

      June 21, 2011 at 10:44 am

      What a cute idea! They look delicious.

      Reply
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