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.
425 for 30-40 minutes
Preheat oven to 425°F.
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.
Whisk the eggs, spinach, cheddar, salt and pepper. Fill all of the tomatoes with egg mixture.
Top each tomato with a heaping mound of mozzarella.
Pulse pork rinds in a food processor until they look like bread crumbs. Then mix with the parmesan cheese, garlic and parsley.
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.
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