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 minutesminutes
Cook Time 15 minutesminutes
Total Time 22 minutesminutes
Servings 2servings
Ingredients
2-3largetomatoesfirm and ripe
1Southwestern Scramble Bowlcooked according to package directions
1/4cupshredded 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.