Southwestern Stuffed Breakfast Tomatoes

Southwestern Stuffed Breakfast Tomatoes are a fiesta of flavors! Filled with egg whites, tangy salsa, black beans and a pinch of chili powder. These low carb, gluten free tomatoes are delicious for breakfast or lunch. 

These Southwestern Stuffed Breakfast Tomatoes are lovely for breakfast, brunch, or even a light lunch. They are tasty, healthy, and stunning. And, who doesn’t love to eat pretty food?

We especially love this recipe in the summertime when the fresh garden tomatoes are firm, ripe and bursting with sweet tomato flavor. There is just something about the natural sweetness when combined with the salty flavors in our Southwestern Scramble Bowl that makes this recipe to die for!

If you have ever had baked or broiled tomatoes, then this is a must try recipe! Now, we know not everyone loves the texture of cooked tomatoes, so if that is the case, you can always serve these in a raw tomato. Just make sure to cook the scramble bowl thoroughly and top with grated parmesan cheese, instead.

Cooked tomatoes are also thought to be very healthy – perhaps even healthier than raw tomatoes. Cooking seems to concentrate the levels of the antioxidant lycopene in tomatoes.

If you are serving these for breakfast or brunch, we recommend serving them with a slice or two or toast and fresh fruit. If you are trying to stick to a low carb diet, then a crisp garden salad is also a nice pairing.

Lastly, if you are into meal prepping, these will store in a tightly sealed container for up to 3 days in the refrigerator. You can pair them with some oven roasted potatoes and fresh fruit for a grab ‘n go breakfast for work!

Southwestern Stuffed Breakfast Tomatoes Ingredients:

• 2-3 large tomatoes, firm and ripe
• 1 Southwestern Scramble Bowl
• 1/4 cup shredded cheese

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Southwestern Stuffed Breakfast Tomatoes

Southwestern Stuffed Breakfast Tomatoes are a fiesta of flavors! Filled with egg whites, tangy salsa, black beans and a pinch of chili powder. These low carb, gluten free tomatoes are delicious for breakfast or lunch. 

Course Breakfast, Main Dish

Cuisine Mexican

Keyword Southwestern Veggie Bowl

Prep Time 7 minutes

Cook Time 15 minutes

Total Time 22 minutes

Servings 2 servings

Ingredients

• 2-3 large tomatoes firm and ripe
• 1 Southwestern Scramble Bowl cooked according to package directions
• 1/4 cup shredded cheese

Instructions

• Preheat your oven to 450 degrees F.
• Take each tomato and slice the top off with a knife. Only take a tiny bit off the top. Then using a knife core the tomato. Then carefully remove all the insides (seeds, pulp, and juice), only leaving a tomato shell.
• Place the tomatoes on top of a lined baking sheet.
• Evenly divide your Southwestern Scramble Bowl into the center of each tomato.
• Top off with cheese.
• bake for about 15-20 minutes or until the tomatoes are fork tender and the cheese is melted.