Roasted tomato parmesan egg cups

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Step 1

Preheat oven to 325 degrees Fahrenheit

Step 2

Use a sharp, serrated knife to cut off top 4th of each tomato. Use a spoon to gently scoop out the loose in their contents of tomatoes, leaving the outside flush intact. Use a knife to carefully remove large pieces of Flesh in the middle of the tomatoes. Lay cut side down on several layers of paper towels and set aside.

Step 3

Crack eggs into medium sized mixing bowl and lightly whisk. Add cottage cheese. Set aside 2 tbsp of shredded parmesan and add the remaining amount to the egg mixture. Also add salt, pepper, garlic powder, and chives. Whisk to combine.

Step 4

Lightly spray a pie pan or individual ramekins with nonstick cooking spray. Gently Shake any excess liquid from tomatoes and place them in pie pan or Ramekin. Fill eats tomato 1/4 in from top with egg mixture, and top each with about one teaspoon of reserved parmesan. Crumble bacon and divided evenly between tomatoes.

Step 5

Bake 50 to 55 minutes, until centers are puffed and golden and tops are slightly firm to the touch, but still have some give. Let rest 5 to 10 minutes before serving.