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I've been working on the set of a cooking show this week - helping to prep dishes to be cooked on camera by some of my school chef instructors. While I'm learning tons about food styling, video production and photography, I'm also learning a lot about food techniques. In one episode about grilling, the chef grills a half pepper with an egg inside - genius! What else could I cook an egg in? When I saw these gorgeous tomatoes at the store, I thought about baking straight up American breakfast inside - scrambled eggs, bread, and sausage with a twist of fresh herbs and cheese. This dish is low in carbs and high in Vitamins A and C.
156
103.59375
156
103.59375
156
103.59375

American Breakfast Tomato Cups

July 29, 2014

30 min or less active, 60 min or less total, appetizer, gluten-free, main, side, summer

I've been working on the set of a cooking show this week - helping to prep dishes to be cooked on camera by some of my school chef instructors. While I'm learning tons about food styling, video production and photography, I'm also learning a lot about food techniques. In one episode about grilling, the chef grills a half pepper with an egg inside - genius! What else could I cook an egg in? When I saw these gorgeous tomatoes at the store, I thought about baking straight up American breakfast inside - scrambled eggs, bread, and sausage with a twist of fresh herbs and cheese. This dish is low in carbs and high in Vitamins A and C.
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Information

Servings: 4
Time: About 15 minutes active; 40 minutes total
Price: About $11.40 total; $2.85 per serving
Nutrition (per serving):
Calories: 186.6
Protein: 13.7g
Fat: 9.4g
Saturated fat: 3.5g
Carbohydrates: 12g
Fiber: 0.9g
Sodium: 272.9mg
Cholesterol: 271.2mg
High In:
Good Source:
Low In:

Ingredients

  • 4 large, firm tomatoes
  • 4-6 eggs, beaten
  • 1 oz goat cheese, crumbled
  • 2 faux sausage patties, crumbled
  • 12-16 croutons or baguette cubes
  • 1 Tbsp minced chives
  • 1/4 tsp snp, each

Preparation

  1. Preheat oven to 425 degrees.
  2. Cut the tops from the tomatoes and scoop out the insides with a spoon being careful not to break the shell. Turn upside down onto a cookie rack over a pan to drain.
  3. Bring all the other ingredients together. Then place each tomato in a muffin cup and place a bit of each ingredient inside - topping with extra cheese and chives.
  4. Bake 25-30 minutes until eggs are set. Remove from the oven, let cool slightly, then remove carefully from the muffin tin with tongs. Serve hot.

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