Stuffed tomato egg cups

Summary

Yield
Servings
Prep time5 minutes

Description

Fast and Easy Breakfast

Ingredients

4 tomatoes (large)
4 eggs (large)
1⁄4ccheddar or mozzerella (shredded)
1⁄3casparagus (chopped into 1/4 inch pieces)
  salt and pepper (to taste)
  cooking spray oil

Instructions

Preheat oven to 425°. Lightly coat the bottom of a small baking dish with cooking spray and set aside. Cut off the top of the tomato and gently scoop out the flesh and seeds. Sprinkle the inside of the tomato cup with a small pinch of salt.
Add Asparagus and cheese, along with any other desired ingredients to your tomato cup. Crack egg into cup over ingredients and bake for 20 minutes or longer for a firm yolk.
 

Notes

*This recipe is also great with mushrooms, cheese, peppers, and anything else you can think of that will taste good with a tomato and egg.

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