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Low Carb Cheesy Egg Stuffed Tomatoes Recipe For A Summer Breakfast

July 1, 2019 by Denise 11 Comments

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!

white baking dish with egg stuffed tomatoes and few tomatoes on the vine
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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!

This low carb tomato jam is packed with flavor from the caramelized onions to the bacon to the sweetness of the tomatoes. Perfect on burgers, chicken or fish. Only 3.1g net carbs for 2 tablespoons!
These tomato, avocado and salami bites are the perfect low carb and Paleo snack. Also would make a great low carb appetizer. They are so easy to make and each one has only 0.9g net carbs.
These low carb sausage and egg noodles are both fun and tasty. A delicious tomato and sausage sauce covers the noodles that are literally made from eggs.

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.

white baking dish and plate with egg stuffed tomatoes on blue towel and few tomatoes on the vine

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.

collage showing how to stuf tomatoes with cheesy egg mixture and gluten free topping

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.

closeup of baking try with cooked egg stuffed tomatoes near the window

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.

closeup of one egg stuffed tomato on a white plate

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?

egg stuffed tomato cut in half and close up

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
Print

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

baking dish with stuffed tomatoes and one cut in half with text overlay

More Breakfast

  • Whipped Chocolate Cottage Cheese
  • Healthy Berry Whipped Cottage Cheese
  • Keto Omelet Waffles
  • 30 Keto Waffles Recipes

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Harriet

    October 01, 2021 at 1:33 pm

    These are going to be perfect for our family! We grow tomatoes and have backyard chickens. Perfect match. Thank you

    Reply
    • Denise

      October 01, 2021 at 2:03 pm

      That is a perfect match! I hope you enjoy them!

      Reply
  2. Lois Christensen

    July 06, 2019 at 3:15 pm

    Pork rinds? I need to try them! This recipe looks really delicious and perfect for all the tomatoes growing in my garden!

    Reply
  3. Marisa F. Stewart

    July 04, 2019 at 1:37 pm

    I simply love this idea for breakfast. I usually stuff tomatoes as a side dish or light lunch. Frankly, I prefer savory breakfasts to sweet and the stuffed tomato with cheese and eggs would have me running to the breakfast table.

    Reply
  4. Jolina

    July 03, 2019 at 3:33 pm

    Yummm! I love stuffing food inside of food 🙂 This looks delicious. What a great way to start the day.

    Reply
  5. Veena Azmanov

    July 03, 2019 at 12:18 am

    These look cheesy, juicy and yummy. I love your creativity to making this so unique.

    Reply
  6. Arlene Mobley

    July 02, 2019 at 3:40 pm

    This is going to be perfect when my tomatoes ripen on the vine.

    Reply
    • Denise

      July 03, 2019 at 7:49 am

      Exactly!

      Reply
  7. Lizzy

    July 02, 2019 at 2:23 pm

    This looks delicious–love that it works for breakfast, lunch or dinner too!

    Reply
    • Denise

      July 03, 2019 at 7:49 am

      Thanks Lizzy!

      Reply
  8. Gloria | Homemade & Yummy

    July 01, 2019 at 6:32 pm

    What a great way to use all those fresh garden tomatoes. A nice side dish for brunch or dinner. Also a great dish for a bbq party. You can never go wrong pairing cheese and tomatoes. Add some pork….and it turns into a winner for sure.

    Reply

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