daily thoughts

bacon, egg and cheese stuffed tomatoes

bacon, egg and cheese stuffed tomatoes~ otherwise known as breakfast

Good morning.

That’s what you’ll say when you whip up these… isn’t is kind of weird how when we say good morning it can lead into a conversation, but when we say “good night” it ends one? I guess that’s why we say “good evening”… maybe. I’m not too sure about the historical meaning of our language.

Or, historical meaning of food, for that part… can you imagine the first person that decided to try an egg? I wonder how long it took them to realize that they are much tastier cooked? Hmmm.

Well, thank goodness someone at some point cooked up eggs. Because they are awesome. They only increase in awesome-ness when you add bacon, cheese and tomatoes. Oh yeah.

These babies are part of a recipe I created featuring KRAFT singles cheese. You know, this one:

I opted for the booty-friendly version with lower fat.  And, for the record- it’s just as creamy gooey as the original.  (The kids didn’t notice, either.)

To make this breakfast you’ll need a nice tomato that you will gut. Wait. Let use a proper culinary term and say “carefully remove the seeds and flesh from the tomato”- however, it means the same to me either way. But, that’s why I’m not on TV. I would totally hash up a recipe. A blob of this, gut this, mash this… I’d be the slang gourmet.

Set aside a portion of the scooped out tomato flesh & dice it up ( you’ll add it to your scrambled eggs)


So, after you’ve gutted and diced. your tomato, the scrambled eggs and bacon should be done. Yes, start your bacon and eggs before you take the knife to your tomato. Then, once they are done, dice up some cheese and mix it in with the eggs while they’re hot, toss in the bacon and spoon it into your “tomato bowl”

It’s part of this complete breakfast. (Sorry. I couldn’t help using that caption.)

bacon, egg and cheese stuffed tomatoes

Author Michelle Keith


  • 4 medium tomatoes
  • 5 large eggs
  • 3 slices bacon
  • 2 slices KRAFT singles cheese


  • Break eggs into a bowl and beat well, cook in a buttered skillet over medium heat until fluffy and opaque
  • Meanwhile bake the bacon on a foil lines cookie sheet at 425 for 8-10 minutes, or until crisp
  • While eggs and bacon are cooking, carefully slice the toip off each tomato and gently scoop out the seeds and flesh.
  • Dice a portion of the flesh to add to the eggs.
  • Dice up the sliced cheese and add it to the eggs
  • Crumble the cooked bacon and mix into the eggs, along with the reserved tomatoes.
  • Spoon into each tomato "shell"
  • Note: salt is optional, as the cheese and bacon season this dish nicely.


As part of the Foodbuzz Tastemaker Program, I received a coupon for free Kraft singles and a stipend.


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