Juicy tomatoes replace the bowl?inside our Egg and Turkey Bacon Stuffed Baked Tomato breakfast. This recipe stuffs nutritious egg and turkey bacon completing a tomato, together with vegetables and low-fat cheese. We’ve packed these little tomato boats filled with protein and nutrients, so they’ll make you stay full and satisfied during the day.

These stuffed baked tomatoes standalone being a high-protein meal, although?they also shine for a brunch menu! Do substitute whatever veggies you\’ve got lying around, or try out turkey sausage if you want. It\’s also possible to omit the meat altogether if you need a vegetarian breakfast option!

Ingredients

• 4 large tomatoes
• 4 stripes nitrate free turkey bacon, diced
• 1/4 cup green pepper, diced
• 3 tablespoons mushroom, diced
• 2 eggs
• 4 egg whites
• 2 tablespoons skim milk
• 1/4 teaspoon Kosher salt
• 1/2 cup low-fat shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees. Lightly spray a cookie sheet with nonstick spray.
2. Cut the top over tomatoes and gently scoop your throughout the tomato to manufacture a cup. You should not poke a hole in the bottom or sides. Place on prepared cookie sheet.
3. In a skillet on medium heat, cook the bacon. Once the bacon is half cooked, add the peppers and mushrooms. Cook until bacon is crisp and peppers are soft. Remove from heat, spoon mixture into tomato cups.
4. In a bowl, whisk together eggs, egg-whites, milk, and salt, Pour into tomato cups, leaving about 1/4 inch of space over the rest the cup. Top each tomato cup with cheese.
5. Bake for Fifteen to twenty minutes or until egg is cooked through and cheese is melted and bubbly. Allow to rest a few momemts before serving!