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Egg and Turkey Stuffed Baked Tomato

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gg and Turkey Bacon Stuffed Baked Tomato | recipe | diet | weight loss | tomato |

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Egg and Turkey Stuffed Baked Tomato

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4 servings | Serving Size: 1 tomato | Calories: 261 | Total Fat: 19g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 114mg | Sodium: 490mg | Carbohydrates: 9g | Fiber: 2g | Sugar: 6g | Protein: 15g

Ingredients

  • 1/2 cup low fat shredded cheddar cheese.
  • 4 large tomatoes.
  • 3 tablespoons mushroom, diced.
  • 2 eggs.
  • 2 tablespoons skim milk.
  • 1/4 teaspoon kosher salt.
  • 4 egg whites.
  • 1/4 cup green pepper, diced.
  • 4 stripes nitrate free turkey bacon, diced.
Direction
  • Preheat stove to 350 degrees and delicately shower a treat sheet with non-stick splash.
  • Cut the finish off of the tomatoes and daintily scoop out within the tomato to make a cup. Be careful so as not to poke a hole in the base or sides. Put on arranged cookie sheet.
  • Include the peppers and mushrooms when the bacon is half cooked, Cook until bacon is fresh and peppers are soft. Remove from heat, spoon blend into tomato mugs. Over medium warmth cook the bacon in a skillet.
  • Whisk together eggs, egg whites, drain, and salt, fill tomato glasses in a bowl, leaving around 1/4 of an inch of space at the highest point of the container. Include cheddar best every tomato glass.
  • Heat for 15 to 20 minutes or until egg is cooked through and cheddar is melted and bubbly. Allow resting a for some minutes before serving!

Ingredients

Instructions

gg and Turkey Bacon Stuffed Baked Tomato | recipe | diet | weight loss | tomato |

 

 

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