Roasted Stuffed Tomatoes with Egg, Bacon and Cheddar
Ingredients
– 8 tomatoes
– 8 eggs
– 6 strips of bacon, cooked, chopped
– 1/2 cup chopped green onion
– 1/2 cup chopped cilantro
– 3/4 cup shredded cheddar cheese
– 1/4 cup fresh basil, chopped
– Garlic salt, to taste
– Pepper, to taste
Directions
Preheat oven to 400F.
Cut the top off the tomatoes and scoop out about 50% of the insides. Crack an egg into each tomato. Season with salt and pepper. Top with fresh basil.
Bake for 40 to 50 minutes or until egg has set. In the last 5 minutes of baking, sprinkle each tomato with cheese.
To serve, top with bacon, green onion and cilantro.
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I'm gonna make this tomorrow
