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Single Serve Breakfast Egg Tomatoes

Single Serve Breakfast Egg Tomatoes

Try serving a nutritious egg breakfast in an edible bowl, a tomato!

Serves: 8 (serving=1 tomato)


  • 8 roma tomatoes
  • ½ cup lean turkey breakfast sausage, cooked
  • ¼ cup green pepper, chopped
  • ¼ cup white onion, chopped
  • ¼ cup shredded parmesan cheese
  • 5 large eggs
  • Pepper to taste


  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 muffin tin to keep upright.
  3. In each tomato, add 1 Tablespoons of sausage and ½ Tablespoon of each of the following: green pepper, onion and shredded cheese.
  4. In a bowl, whisk eggs and add pepper to taste. Add 2 tablespoons of each egg mixture into each tomato
  5. Bake for 35-40 minutes or until eggs are cooked. Remove from oven and let sit for 5 minutes


Note:  Some people do not tolerate eggs in the first few months after weight loss surgery.  If you have nausea or vomiting after eating eggs, try them again in a few weeks.  You may tolerate them better around 6 months after surgery.