Breadcrumb Stuffed Baked Tomatoes

I’ve had this fascination lately with eating “Brupper.” (That’s “breakfast-for-supper” for the uninformed.) It’s partly due to my love of all things breakfast food and partly due to my laziness. By the time I get home from my internship (and an hour stuck in traffic) all I’m thinking is “FOOD! GET ME FOOD NOW!!!”

Breadcrumb Stuffed Tomatoes

So, eggs and toast have been a staple the past week. I find some veggies to throw in the eggs or on the side and – boom – complete meal.

Not wanting to eat scrambled or fried eggs for the umpteenth night in a row, I decided to get a little creative and put the eggs and toast inside the vegetables.

Breadcrumb Stuffed Tomatoes

With a little ingenuity and a quick round in the oven (my minuscule amount of patience is even thinner by night’s end), these Breadcrumb Stuffed Baked Tomatoes were ready in no time. They’re a healthier take on classic stuffed tomatoes, using egg whites in place of oil and a a full-flavored cheese used sparingly in place of a less flavorful, but more caloric one.

Breadcrumb Stuffed Tomatoes

Breadcrumb Stuffed Baked Tomatoes (makes approx. 6 small or 4 large tomatoes)

6 small tomatoes (about 2 inches around), I used chocolate tomatoes, but regular vine-ripened will work too

3 slices whole-wheat bread, toasted and cooled

2 egg whites

1 tsp. salt

1 TBSP crushed basil leaves

2 garlic cloves, minced

1/4 cup grated Gruyere cheese

2 TBSP olive oil

Preheat oven to 400 degrees. Spray a small baking dish with cooking spray and set aside.

Using a paring knife, cut into the tops of the tomatoes at a 45 degree angle and cut a circle around the top. Remove the top and discard. Using a spoon, scoop out the flesh and seeds of the tomato, being careful not to pierce through the skin.

Arrange the hollowed out tomatoes on the prepared baking dish and set aside.

Roughly rip the toast into the bowl of a food processor and process until they form coarse bread crumbs. Add the egg whites, salt, basil, and cheese and blend until fully incorporated.

Fill the tomatoes with an equal amount of the breadcrumb mixture, pressing filling in firmly. Drizzle stuffed tomatoes with olive oil and bake in preheated oven for 15 – 20 minutes or until flesh is tender.

Remove and allow to cool slightly before serving.

Breadcrumb Stuffed Tomatoes

Brupper of champions.

Comments

  1. These look to perfect to eat!

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