These Low Carb Eggs Baked in Tomatoes are the cutest recipe idea I have had in a little while! A new and fun way to serve your breakfast, inside scooped-out, tomato shells. Baked eggs topped with grated Parmesan cheese and seasoned with salt and freshly ground black pepper. Enjoy them with some warm toast or crispy bacon strips and breakfast sausages!
To make Eggs Baked in Tomatoes, you will need the following ingredients:
Preheat the oven to 375 °F and grease a large, oven-safe skillet with olive oil.
Using a sharp knife, slice around the stem of the tomatoes and discard. Use a spoon to scoop out the insides flesh and discard or keep for another use.
Crack open an egg into each tomato shell.
Add 1 teaspoon milk to each tomato shell and top them with 1 tablespoon grated Parmesan cheese each. Season with salt and ground pepper.
Bake in preheated oven for about 15-17 minutes until tomatoes have softened and eggs are cooked to your preference.
Cool for a few minutes before garnishing with fresh herbs to serve!
Try these exciting Eggs Baked in Tomatoes for a new and fun breakfast idea. Perfectly scrumptious for every morning! Let us know when you give this recipe a try and tag #cookmerecipes online and in your own posts.
So delicious! Thank you! Approved!
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