Baked Tomato Egg Breakfast

No matter how early I wake up, my mornings always seem rushed, but this baked tomato egg breakfast has been a game changer for me in the morning routine department!

What are my morning non-negotiables? CrossFit (when I’m home), love on Gus, find something not embarrassing to wear (80% success rate), and eat breakfast.

When fixing breakfast, my requirements are … #1 paleo (need to start the day off right), #2 filling, and #3 QUICK. Sounds pretty simple, but when you’re in a rush, it can be a tall order. I have to fight the urge to just defer my breakfast until the Starbuck’s drive through – their Spinach & Feta Egg White Wraps are DELISH.  But you know what's even better than Starbucks?  This little baked tomato egg breakfast concoctions, that's what!

Because I workout in the mornings, it’s especially important for me to refuel my body properly to ensure fast recovery and efficient muscle health.

This baked tomato egg breakfast is a staple in my house. Don’t be intimidated by the cook time. All you have to do is prep and pop in the oven. Then you’ve got ~30 minutes to shower, feed the fish, and finish cleaning before the house cleaner gets there (guilty).

These little tomato and egg treats are soul and tummy filling. I eat mine along side some fresh crispy bacon and seasonal berries with almond butter.  If you're looking for another crowd pleasing stuffed tomato recipe, look no further than these BBQ ranch stuffed tomatoes that are perfect for a dinner option!


Gus & his sister, June, enjoying the cool November morning air:

This one usually takes up most of my morning time. It's impossible to resist this face …even when he's filthy.  He absolutely has me wrapped around his little finger, but let me ask you this – can you blame me!?  Life with a giant puppy has been interesting to say the least, but I wouldn't trade this little guy for the world!

Baked Tomato & Egg Breakfast

Prep Time 5 minutes Cook Time 30 minutes Total Time 0:35 Yields 2 stuffed tomatoes
3.5 rating
1 reviews


  • 2 Medium/Large Fresh Tomatoes
  • 2 Large Eggs
  • 1 teaspoon Fresh Italian Parsley
  • Sea Salt & Cracked Black Pepper to Taste


  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with aluminum foil.
  3. Cut the tops of the tomatoes off.
  4. With a spoon (I like to use a serrated grapefruit spoon), spoon out all the tomato innards.
  5. Crack an egg in each hollowed-out tomato.
  6. Bake at 350 F for 30 minutes.
  7. Let cool for a few minutes.
  8. Dust with minced parsley, salt & pepper then enjoy!


Recipe Notes

186 Calories; 10 g Fat; 14 g Protein; 6 g Sugar


58 Responses to “Baked Tomato Egg Breakfast”

  1. #
    michelledvkposted November 16, 2012 at 2:21 pm

    Oooh I made this once. Soooo yummy. Thanks for the reminder! 🙂

    • #
      fedandfitposted November 19, 2012 at 9:42 am

      Of course 🙂

  2. #
    withlovedeidreleeposted November 16, 2012 at 3:04 pm

    That looks awesome, I’ll have to try it!

    • #
      fedandfitposted November 19, 2012 at 9:42 am

      Thanks! I hope you like it.

  3. #
    Tammyposted February 7, 2013 at 9:33 pm

    How do the yolks turn out with this cook time? Or they hard or runny?

    • #
      fedandfitposted February 7, 2013 at 9:35 pm

      They’re mostly runny. If you like your eggs hard instead of over easy, add about 5 minutes to the cook time. Hope you enjoy!

  4. #
    Linda Kayeposted March 23, 2013 at 10:30 am

    This was delicious!!! Thank you!!

  5. #
    Ashtonposted August 20, 2013 at 8:59 pm

    This tasted great! I topped it with a little basil since I’m not a huge parsley fan and it was good! You’re recipes are inspiring and I’m so glad I was recommended to your site. Makes healthy eating more interesting. Thank you!

  6. #
    marie waltersposted September 19, 2013 at 8:00 am

    Do you leave the lid of the tomato on over egg? In the picture it looks lie it has been cooked.

    • #
      fedandfitposted September 19, 2013 at 9:52 am

      I did bake the tomato tops in in this picture (good eye), but placed them beside the eggs instead of on top. I baked them more for consistency in texture for my photos. Since then, I usually just throw them away before baking. The eggs cook uncovered in the tomato. Hope that helps!

  7. #
    Annaposted September 19, 2013 at 3:46 pm

    I just made this! Cooked it for 35mins and added hot sauce, olive oil, a little cheese and garlic. Yummy!!!

  8. #
    Kathleen Keillorposted September 21, 2013 at 8:04 am

    These look awesome and we can’t wait to try this with the last of our garden tomatoes!
    Are your gorgeous and adorable dogs Labrodoodles?

    • #
      fedandfitposted September 23, 2013 at 9:48 am

      Hi Kathleen! They’re actually Great Pyrenees. They were only about 5 months old in those pictures 🙂

  9. #
    GS Fatimaposted November 11, 2013 at 3:58 pm

    Made this! Extremely light yet filling coz of the eggs. Great option for breakfast! Thank you 🙂

    • #
      fedandfitposted November 11, 2013 at 4:38 pm

      My pleasure 🙂

  10. #
    Jackieposted December 3, 2013 at 10:13 am

    This was my first visit and I will be back…loved the recipes and the banter….would love to have the recipe for creamy kale soup.

    • #
      fedandfitposted December 3, 2013 at 10:29 am

      Hi Jackie! I’m so happy that you’ve found me. Thanks for your vote for the creamy kale soup …I’ll put it in the lineup!

  11. #
    Nicoleposted December 3, 2013 at 12:14 pm

    Would both tomatoes be one serving? Or is the calorie count just one?

    • #
      fedandfitposted December 3, 2013 at 8:36 pm

      Both tomatoes are considered one serving.

  12. #
    Ryabposted February 4, 2014 at 2:59 pm

    Made the dish this morning – had some trouble with the eggs. After 30 min the egg whites were still super runny. Cooking longer got them more done but then the yolks were completely cooked through, almost like a hard boiled egg. So I have some playing around with this to do to end up with the eggs being cooked right. Nonetheless it was tasty. I put a few spinach leaves and some chicken sausage crumbles in the bottom of the tomato before putting the egg in – not much as the egg wouldn’t fit with more in there but it did give it a good flavor.

    • #
      Cassandraposted February 19, 2014 at 8:41 pm

      The addition of spinach and sausage sounds great! Cooking the eggs does take some fineness because of the oven variations. Glad you liked it though!

  13. #
    Natalieposted July 13, 2014 at 1:45 pm

    I came across your page looking for Paleo breakfast ideas. Loved this email, it was surprisingly very filling. Your site looks great and I’m looking forward to trying the paleo chicken “Parmesan” next.

    • #
      Cassyposted July 15, 2014 at 9:14 pm

      Awesome, Natalie! I’m so glad you liked it 🙂

  14. #
    Natalieposted July 13, 2014 at 1:45 pm

    Darn autocorrect, recipe*

  15. #
    Tinaposted July 20, 2014 at 6:48 pm

    That looks really good, I am new to Paleo and need some great breakfast ideas. I have added large tomatoes to my grocery list to try that this week!

    • #
      Cassyposted July 28, 2014 at 9:46 pm

      Awesome! I hope you love them.

  16. #
    Jaime Rposted September 18, 2014 at 7:40 pm

    Wow! I can’t wait to make these! Thank for this fun new idea!

    • #
      Cassyposted October 2, 2014 at 7:34 pm

      My pleasure, Jaime!

  17. #
    Briceposted January 25, 2018 at 12:36 am

    This is awesome. Let me try this sometime. Thanks for sharing.

  18. #
    angela @ ketodietposted January 29, 2018 at 10:22 am

    This is fantastic! Got new idea for breakfast 🙂 Thanks for sharing.

  19. #
    Ioanaposted February 17, 2018 at 3:21 am

    These look perfect for a weekend breakfast 🙂

  20. #
    Keto Recipesposted March 24, 2018 at 5:03 am

    This is amazing egg recipe for breakfast! Great photos. Nice job!


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