Baked Tomatoes with Bacon and Eggs is a delightful breakfast dish that combines the freshness of summer tomatoes with the savory richness of bacon and eggs, creating a visually appealing and satisfying meal. Whether you’re preparing a special breakfast for guests or simply treating yourself to a luxurious morning indulgence, this recipe promises to deliver both in flavor and presentation.
Recipe Overview
Name: Baked Tomatoes with Bacon and Eggs
Cook Time: 15 minutes
Prep Time: 25 minutes
Total Time: 40 minutes
Recipe Category: One Dish Meal
Keywords: Breakfast, Pork, Cheese, Vegetable, Meat, Very Low Carbs, < 60 Mins, Oven, Easy
Servings: 4
Aggregated Rating: 5
Review Count: 2
Ingredients
Here’s what you’ll need:
- 4 large tomatoes
- 8 slices of bacon
- 6 eggs
- 1/2 teaspoon Dijon mustard
- 4 scallions, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon dry basil
- 2 tablespoons unsalted butter
- Monterey Jack cheese, thinly sliced
- Salt and pepper to taste
Nutrition Facts (per serving)
- Calories: 366.1
- Total Fat: 30.7g
- Saturated Fat: 14.9g
- Cholesterol: 333.8mg
- Sodium: 337.7mg
- Carbohydrates: 6.7g
- Fiber: 1.9g
- Sugar: 4g
- Protein: 16.5g
Recipe Instructions
-
Prepare the Tomatoes:
- Using a sharp knife, cut a 1/2-inch top off the stem end of each tomato. Discard the top end and carefully scoop out the pulp from each tomato, leaving a thick shell.
- Sprinkle the inside of each tomato with salt and invert them on a paper towel to drain for about 15 minutes.
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Cook the Bacon:
- While the tomatoes are draining, heat a heavy nonstick skillet over medium heat.
- Cook the bacon until it is crisp. Once cooked, crumble the bacon and set it aside.
-
Prepare the Egg Mixture:
- In a mixing bowl, whisk together the eggs, Dijon mustard, chopped scallions, chopped fresh basil, dry basil, and salt and pepper to taste.
- Stir in the crumbled bacon into the egg mixture and set aside.
-
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
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Assemble and Bake:
- Arrange the hollowed-out tomatoes in a shallow baking pan.
- Drizzle 1 tablespoon of melted butter into each tomato.
- Fill each tomato cavity with the egg and bacon mixture until nearly full.
- Top each tomato with thinly sliced Monterey Jack cheese.
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Bake:
- Place the baking pan with the filled tomatoes in the preheated oven.
- Bake for about 10 minutes, or until the eggs are just set and the cheese has melted and slightly browned on top.
Serving Suggestions
- Serve the baked tomatoes with bacon and eggs hot from the oven.
- Accompany them with toast and your favorite jam to complement the savory flavors.
- Garnish with additional fresh basil or chopped scallions for added freshness and visual appeal.
Recipe Notes
- Tomato Selection: This dish is enhanced when made with ripe, summer home-grown tomatoes for the best flavor and texture.
- Make-Ahead Tips: You can prepare the tomatoes and bacon ahead of time and assemble them just before baking for a quicker breakfast preparation.
- Variations: Feel free to experiment with different types of cheese or additional herbs to suit your taste preferences.
Conclusion
Baked Tomatoes with Bacon and Eggs is not only a delicious breakfast option but also a dish that impresses with its balance of flavors and simplicity in preparation. Whether you’re looking to start your day with a hearty meal or serve something special to guests, this recipe offers a delightful way to enjoy fresh tomatoes paired with classic breakfast ingredients. With its low carb profile and straightforward cooking process, it’s sure to become a favorite in your breakfast repertoire.
