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.