When you are meal prepping and you are tired of scramble eggs or an omelet for breakfast, turn to this recipe to make breakfast interesting again. You can easily multiply this recipe and control portions by weighing the protein in the tomato before adding the egg. Simply determine how much protein you need for each tomato account for 15-20 percent shrinkage after cooking. This recipe calls for bison and there is minimal shrinkage because of the low fat content in bison but there is still moisture or water that also shrinks your proteins after cooking. This is especially delicious in the summertime when the tomatoes are plentiful. You want to use round tomatoes not Romas for this recipe. The nutritional contents below are for bison but any ground meat would be delicious. I have even used ground turkey omitting the oregano and then added organic gluten free taco seasoning and it was really delicious. In addition you can add vegetables to the meat mixture or even add quinoa or rice if you need more carbohydrates.
1 tsp olive oil
2 large round tomatoes
1/2 of medium onion finely diced
3/4 lb bison
1 1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400 degrees. Slice the top off the tomatoes and scoop out seeds using either a paring knife or a spoon. Place the tomatoes in the oven, covered with foil and bake for 5-7 minutes to soften tomatoes. Do not over cook they will become mushy and you need them firm but soft to hold the ground meat.
While the tomatoes are baking, saute onion with oregano, salt and pepper in the oil until onions are translucent. Add the bison breaking the meat into small pieces with the back of a wooden spoon and cook until slightly pink. Turn the oven to broil. Spoon the meat into the tomato pressing down as much as possible leaving the about 1/2 inch on top for the egg. Crack the egg into each tomato and season with a little salt and pepper. Place the egg topped tomatoes under broiler until egg is just set, about 5 minutes.
NUTRITIONAL CONTENT 6 ounces bison: calories 265.2, carbohydrates 3.9g, fat 8.32g, protein 43.68g