Low Carb Cheesy Egg Stuffed Tomatoes Recipe For A Summer Breakfast

This is a great summer breakfast especially with fresh tomatoes from your garden. This low carb cheesy egg stuffed tomatoes recipe is easy and full of flavor and only 3.6g net carbs.

You might also like this popular recipe for low carb breakfast cookies!

My husband and I are anxiously awaiting our first garden tomato. Until then I wanted to practice with a few store bought tomatoes and my first recipe is this low carb cheesy egg stuffed tomatoes. They were so good and I bet they will be even better when we get some fresh garden tomatoes. This dish would make for a tasty low carb breakfast or lunch for summer.

More Low Carb Recipes With Fresh Tomatoes 

Here are a few other delicious low carb recipes to try with fresh tomatoes from your garden or farmers market. I especially love the low carb tomato bacon jam!

Find The Best Supermarket Tomato

If you are going to buy store bought tomatoes I suggest you find the best tomatoes you can. Try to buy local grown as they are more likely vine ripened. They should have deep, consistent coloring and sweet, earthy smell. Learn more about picking a good supermarket tomato here.

Making This Egg Stuffed Tomatoes Recipe

The first thing you want to do is clean out the tomatoes. As you can see below I did so with a melon baller. You want to scoop out the seeds and flesh. Also drain them of water so they don’t dilute your eggs. 

Next you want to make the cheesy egg mixture. Whisk the eggs, cheddar, spinach, salt and pepper together and then fill up the tomatoes. This recipe made 8 tomatoes for me but it will depend on the size of your tomatoes.

Now we want to place a mound of mozzarella cheese on top of the eggs. Then make your breadcrumb mixture and place on the very top. Bake for about 30-40 until the eggs are done.

Low Carb Breadcrumb Topping

The topping is a mixture of pork rinds, parmesan cheese, garlic and parsley. Crush your pork rinds by placing them in a food processor and pulsing until they make a fine crumb mixture. Then mix with the rest of the ingredients to top your tomatoes.

These were really tasty and I ate them for both breakfast and lunch. They are just as good the next as I ate them again because both my son and husband do not eat eggs. Can you believe it?

This would also be a nice option for a summer brunch. I hope you give these stuffed tomatoes a try, regardless if you get a hold of any garden tomatoes. They will still taste delicious! The nutrition for 1 egg stuffed tomato is:

176 cals / 11.6g fat / 4.8g carbs / 1.2g fiber / 13.9g protein = 3.6g net carbs

Where To Buy Pork Rind Crumbs

If you don’t want to make your own pork rind crumbs you can always buy these Pork Panko breading crumbs on Amazon!

5 from 6 votes

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Low Carb Cheesy Egg Stuffed Tomatoes

This is a great summer breakfast especially with fresh tomatoes from your garden. This low carb cheesy egg stuffed tomatoes recipe is easy and full of flavor and only 3.6g net carbs.

Course Breakfast

Cuisine American

Keyword deviled eggs, root vegetables, stuffed

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8

Calories 176 kcal

Author Denise

Ingredients

• 8 tomatoes, cleaned out of seeds and flesh
• 4 eggs, beaten
• ½ cup baby spinach, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup cheddar, shredded
• ½ cup mozzarella cheese, shredded
• ¾ cup pork rinds, crushed
• 1 clove garlic, large, crushed
• ¼ cup parmeasan cheese, grated
• 1 tablespoon parsley, minced

Instructions

1. 425 for 30-40 minutes

2. Preheat oven to 425°F.

3. Using a melon ball tool or knife and spoon, clean out the tomatoes. Take out the seeds, flesh and dump out any excess water. This will dilute your eggs. Place the tomatoes into a baking dish.

4. Whisk the eggs, spinach, cheddar, salt and pepper. Fill all of the tomatoes with egg mixture.

5. Top each tomato with a heaping mound of mozzarella.

6. Pulse pork rinds in a food processor until they look like bread crumbs. Then mix with the parmesan cheese, garlic and parsley.

7. Top each tomato with the bread crumb mixture and the bake for 30 – 40 minutes. Check to make sure your eggs are done in the center at around 30 minutes. Mine took 40 minutes.

Recipe Notes

The nutritional information for 1 stuffed tomato is:

176 cals / 11.6g fat / 4.8g carbs / 1.2g fiber / 13.9g protein = 3.6g net carbs