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  • Jennifer Grier

    Baked Tomato with Egg, Corn, and Romano and Asiago Cheese- put beans instead of corn

  • Sarah Sykes

    baked egg stuffed tomatoes

  • Janyce Collaro Doe

    Breakfast Eggs Baked in Toamato- Basically you cut a 1/2 inch off the top of a tomato, gently scoop out the seeds and , being careful not to break through the flesh of the tomato. Season, drizzle with olive oil and layer the bottom with fresh corn. Place in a baking dish lined with parchment. Whisk up one egg per tomato, I added basil, romano cheese and a bit of asiago and divide and pour mixture among the tomatoes. Top with romano and bake at 350 for 45 to 50 minutes. Serve warm.

  • Cindy Hannon

    Tomato Harvest and the Winner of my Giveaway - Proud Italian Cook Rather than the corn, I would add some finely diced green bell pepper and/or asparagus with spinach... more colors, red, green, and yellow yum!

  • Pat Shaw

    Baked eggs in Tomatoes - YUM - recipe by Proud Italian Cook

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