Baked Brunch Eggs Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Tomatoes3 Medium
 Butter/Margarine3 Tablespoon
 Onion1 Small, sliced
 Diced green pepper1⁄2 Cup (8 tbs)
 Garlic1⁄2 Clove (2.5 gm), mashed
 Lean ground beef1⁄2 Pound
 Lean bulk pork sausage1⁄4 Pound
 All purpose flour2 Tablespoon
 Chile powder1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1 Dash
 Jack cheese1⁄4 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 2143 Calories from Fat 1308

% Daily Value*

Total Fat 151 g232.9%

Saturated Fat 71.4 g356.8%

Trans Fat 0 g

Cholesterol 1721.1 mg

Sodium 2871.9 mg119.7%

Total Carbohydrates 60 g20%

Dietary Fiber 10.5 g42.1%

Sugars 20.7 g

Protein 137 g273.6%

Vitamin A 162.9% Vitamin C 193.8%

Calcium 110.5% Iron 78.3%

*Based on a 2000 Calorie diet


Peel and halve tomatoes and scoop out centers, discarding seeds and reserving pulp; set aside.
In a frying pan, melt butter over medium heat; add onion, green pepper, and garlic and saute until vegetables are limp.
Add ground beef, pork sausage, and tomato pulp; cook, uncovered, over medium heat, stirring often for 10 minutes.Combine flour, salt, chile powder, and pepper and sprinkle over the meat mixture; mix in well.
Cook 3 or 4 minutes longer or until thickened.
Turn mixture into an 8 by 12-inch baking pan.
Arrange tomato shells, rounded side down, on the meat mixture.
Carefully crack each egg and place one in each tomato shell.
Cut cheese into 12 strips and cross two strips over each egg-filled tomato.
Bake, uncovered, in a 350° oven for 20 to 25 minutes (remove from oven when whites are set but yolks are still runny).