Baked Tomatoes with Bacon and Eggs
Start your day with a show-stopping breakfast or brunch dish: Baked Tomatoes with Bacon and Eggs. This low-carb recipe combines the natural sweetness of roasted tomatoes with the savory crunch of crispy bacon, gooey melted cheddar cheese, and perfectly baked eggs, all seasoned to perfection with olive oil, salt, and pepper. These tomato "bowls" are not only visually impressive but also packed with protein and flavor, making them a satisfying and nutritious choice. Garnished with fresh parsley and optional chives, this 35-minute recipe is as delightful to eat as it is to prepare. Serve them warm with toasted bread or a fresh side salad for a complete, restaurant-quality meal crafted right in your kitchen. Perfect for breakfast, brunch, or even a light dinner!
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Recipe Information
Ingredients
- 4 large tomatoes
- 4 large eggs
- 4 bacon strips
- 0.5 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh chives (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the tomatoes by slicing off the top of each one and using a spoon to carefully scoop out the seeds and pulp. Be careful not to puncture the bottom of the tomatoes as they will act as bowls for the filling.
Drizzle the hollowed-out tomatoes with olive oil and sprinkle with a pinch of salt and black pepper. Set them aside on a baking dish.
Cook the bacon strips in a skillet over medium heat until crispy. Once cooked, remove them from the pan and place them on a paper towel to drain any excess grease. Once cooled, crumble the bacon into small pieces.
Sprinkle a portion of the shredded cheddar cheese into the bottom of each tomato. Divide the crumbled bacon evenly among the tomatoes, layering it on top of the cheese.
Crack one egg into each tomato, being careful not to break the yolk. Sprinkle a pinch more salt and pepper on top of the eggs.
Place the tomatoes in the preheated oven and bake for 18-20 minutes, or until the egg whites are set but the yolks are still slightly runny. If you prefer fully cooked yolks, bake for an additional 2-3 minutes.
Once baked, remove the tomatoes from the oven and sprinkle chopped parsley over the top for freshness. Garnish with fresh chives if desired.
Serve immediately while warm. These baked tomatoes pair beautifully with toasted bread or a side of fresh greens.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 18.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 619 mg | 48% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2286 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
