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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


  • 8 tomatoes, cleaned out of seeds and flesh
  • 4 eggs, beaten
  • 1/2 cup baby spinach, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cheddar, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 3/4 cup pork rinds, crushed
  • 1 clove garlic, large, crushed
  • 1/4 cup parmeasan cheese, grated
  • 1 tablespoon parsley, minced


  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