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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.