Baked Tomato Egg Breakfastjump to recipe
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 Breakfast5 minutes 30 minutes 0:35
- 2 Medium/Large Fresh Tomatoes
- 2 Large Eggs
- 1 teaspoon Fresh Italian Parsley
- Sea Salt & Cracked Black Pepper to Taste
- Preheat oven to 350 degrees F.
- Line a baking sheet with aluminum foil.
- Cut the tops of the tomatoes off.
- With a spoon (I like to use a serrated grapefruit spoon), spoon out all the tomato innards.
- Crack an egg in each hollowed-out tomato.
- Bake at 350 F for 30 minutes.
- Let cool for a few minutes.
- Dust with minced parsley, salt & pepper then enjoy!
186 Calories; 10 g Fat; 14 g Protein; 6 g Sugar