We eat a lot of eggs for breakfast and it is nice to have a non egg based savory breakfast option. I am a big fan of stuffing tomatoes. It’s easy and I don’t really like the taste of raw tomatoes. This recipe is simple and you just need one cast iron skillet to make it. It is not totally Paleo but I do love me some cheese. If you want to make it strictly Paleo, change out the two the cheeses for a goat cheese.

STUFFED BREAKFAST TOMATOES

ADK Photography Copyright 2012

Ingredients

5 little Canadian bacon slices chopped

4 medium standard globe tomatoes

¼ a cup of diced anaheim chile

¼ diced red onion

¼ chopped button mushrooms

1 cup grated sharp cheader cheese

1/3 cup cotija de Montaña cheese

salt and pepper to taste

ADK Photography Copyright 2012

Steps

  1. 1. Preheat oven to 350 degrees.
  2. 3. Hollow out the tomatoes like you are getting a pumpkin ready to carve for Halloween. Make sure to get the seeds and water out of the tomatoes. I cut the top off and use a mellon baller to scoop out the insides
  3. Chop the mushrooms, Canadian bacon and dice the onion and chile.
  4. Sauté the diced and chopped ingredients in a medium cast iron skillet adding a little salt and pepper to taste. Less is more in this instance because the bacon will add some saltiness and flavor by itself.
  5. Smooch a little of your cheese into the bottom of the tomatoes, then layer your sautéed mix inside. Really stuff your tomato and try to use up all the mixture. Finish with more cheddar then cotija cheese onto to cap the tomatoes.
  6. Drizzle a little olive oil on your cast iron skillet and place your tomatoes in the middle but not touching.
  7. Bake for 30 minutes until the tomato is browned slightly.

ADK Photography Copyright 2012

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