Tomato Breakfast "Cups"
(updated on Feb 18, 2009)
You can replace the ingredients in this recipe with anything you have on hand.
6 large Ontario Greenhouse tomatoes
6 large eggs
6 thin slices of onion
6 pieces of bacon, cooked and crumbled
1/2 stick of butter, melted
1/2 cup shredded cheese - any kind you like
Salt and pepper to taste
Cut the tops of the tomatoes off, and gently scoop out the seeds. Turn upside down and let drain for a few minutes.
Place the tomatoes right side up in a greased casserole dish, and sprinkle with salt and pepper. Place a slice of onion in the bottom of the tomato cup, followed by the crumbled bacon. Crack one egg into each cup and top with shredded cheese. Drizzle the butter over the top and bake at 350 F for 20-25 minutes.
