Sunny Side Up Stuffed Tomato

Sunny Side Up Stuffed Tomatoessunny-side-up-stuffed-tomato.jpg
Try serving a nutritious egg breakfast in an edible bowl, a tomato!

gluten-free-icon.gif Gluten Free



  • 4 large tomatoes
  • ½ cup lean turkey breakfast sausage, cooked
  • ¼ cup green pepper, chopped
  • ¼ cup white onion, chopped
  • ¼ cup reduced-fat, low-sodium Swiss cheese, shredded
  • 4 large eggs
  • 1 ½ Tablespoons Panko breadcrumbs (choose gluten free breadcrumbs for GF version)
  • Pepper to taste
  • Chopped parsley for garnish


  1. Preheat oven to 375 degrees F.
  2. Cut the top off of tomatoes. Use a spoon to gently scoop out pulp and seeds, careful not to break through the skin of the tomato.  Place tomatoes in a square baking dish.
  3. In each tomato, add 2 Tablespoons of sausage and 1 Tablespoon of each of the following: green pepper, onion and shredded cheese.
  4. Crack one egg into each tomato. Sprinkle Panko bread crumbs evenly on top of each tomato.
  5. Bake for 35-40 minutes or until egg whites are cooked and yolk is still runny. Remove from oven and let sit for 5 minutes.
  6. Add pepper to taste. Sprinkle with parsley. Serve immediately. 

Serves 4

Nutrition Information
Per tomato
Calories: 199
Total Fat: 11 g
    Saturated Fat: 2 g
Sodium: 420 mg
Total Carbohydrate: 10 g
    Dietary Fiber: 2.5 g
Protein: 17 g