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Savor the flavors of freshness and indulgence with our Baked Tomato Breakfast Cups. This keto-friendly masterpiece combines the robust taste of fresh tomatoes, savory keto Italian sausage, and the richness of freshly grated Parmesan. Ideal for those seeking a low-carb, gluten-free morning delight, these cups strike the perfect balance between carb-conscious choices and gourmet satisfaction. Elevate your breakfast experience without compromising on taste.
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Unlock Your Morning Magic with Italian-Inspired Baked Tomato Breakfast Cups! 🍅🍳
Hey breakfast enthusiasts! Ever feel stuck in a morning routine, craving something new on the keto front? I get it; it's a challenge. But guess what? I had a lightbulb moment in my kitchen, and now I'm here to share the delicious result with you – my Italian-inspired Baked Tomato Breakfast Cups! 🌞✨
Picture this: fresh tomatoes from my garden, homemade Italian sausage chilling in the fridge, and a dash of creativity. The result? A breakfast masterpiece that's as flavorful as it is low-carb! 🇮🇹🧀
In the quest for morning variety, this dish stole the show, and guess who was the chief devourer? My hubby! 🕺💕 These little cups of joy are not just a breakfast; they're a morning revelation, breaking the monotony and bringing Italian flavors to the forefront of your day.
From garden-fresh tomatoes to homemade sausage, each bite is a celebration of vibrant ingredients and the joy of discovery. The oven does its magic, and you're left with a breakfast that's not just a meal but a moment of pure delight.
So, dive into a new breakfast adventure, break free from the breakfast rut, and let the Italian symphony of flavors serenade your taste buds. Your morning routine just got a delicious upgrade – courtesy of my Baked Tomato Breakfast Cups! 🌅🍽️
Remember, the kitchen is the canvas, and your creations are the masterpieces. Here's to mornings filled with flavor, creativity, and the joy of trying something new! 🌈👩🍳✨
In This Post
🥘Baked Tomato Breakfast Cups Ingredients
These are the ingredients necessary to make Baked Tomato Breakfast Cups.
- Vine Ripened Tomatoes - you want the biggest and freshest tomatoes you can find.
- Italian Sausage - this homemade Italian sausage doesn't contain high fructose corn syrup or any other additives and has minimal carbs.
- Parmesan Cheese - always opt for freshly grated if you can.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
Helpful Hint: 💡: For an extra burst of freshness, consider topping your Baked Tomato Breakfast Cups with a drizzle of balsamic glaze just before serving. It adds a layer of flavor that takes this dish to the next level!
📖Variations
- Cheese Lover's Twist: Sprinkle your favorite shredded cheese on top before baking for an extra gooey and cheesy experience. Cheddar, mozzarella, or feta would work wonders.
- Veggie Extravaganza: Boost the veggie content by mixing diced bell peppers, mushrooms, or spinach into the sausage and shallot mixture. It's a great way to sneak in more nutrients.
- Spice it Up: If you love heat, add a pinch of red pepper flakes to the sausage mixture or a dollop of your favorite hot sauce before serving.
- Fresh Herb Infusion: Experiment with different herbs to add another layer of flavor. Thyme, oregano, or parsley can bring a unique twist to your breakfast cups.
🍽Equipment
This is the equipment you will need to make Baked Tomato Breakfast Cups.
Storage
- Refrigeration: Allow any leftover breakfast cups to cool to room temperature. Cover them tightly with plastic wrap or transfer them to an airtight container. Refrigerate for up to 2-3 days.
- Reheating: When ready to enjoy the leftovers, reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Be mindful not to overheat, as this can affect the texture of the eggs.
- Freezing (optional): While these are best enjoyed fresh, you can freeze the baked tomato cups for up to one month. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. To reheat, thaw them overnight in the refrigerator and follow the reheating instructions mentioned above.
💭Top tip
Personalize your breakfast experience by adjusting the baking time based on your egg yolk preference. Aim for 15 minutes if you love runny yolks or extend to 20 minutes for a firmer texture. It's your breakfast, your way!
FAQ about Baked Tomato Breakfast Cups
Definitely! These cups can be prepped in advance. Follow the instructions up to filling the tomatoes, cover them, and refrigerate. When ready to enjoy, simply crack an egg into each tomato and bake as directed.
Swap out the Italian sausage for a meatless alternative or add more veggies for a delicious vegetarian version. The flexibility of this recipe makes it easy to adapt to different dietary preferences.
While best enjoyed fresh, you can freeze these cups for up to a month. Wrap them individually and follow the reheating instructions when ready to enjoy.
Related Recipes
Looking for other recipes like this? Try these:
- Keto Spinach and Egg Stuffed Mushrooms
- Baked Eggs with Salsa
- BLT Baked Avocado
- Ham and Cheese Breakfast Burrito Bites
- Instant Pot Caprese Fritatta
- Instant Pot Crustless Quiche Lorraine
Pairing
These are my favorite dishes to serve with Baked Tomato Breakfast Cups:
- Keto Zucchini Fritters with Bacon and Cheese
- Keto Cheesy Cauliflower Hash Browns
- Low Carb Berry Salad
- Keto Buttermilk Biscuits and Sausage Gravy
- Keto Breakfast "Potatoes"
- Bulletproof Coffee
Baked Tomato Breakfast Cups
Ingredients
- 4 large vine ripened tomatoes
- pink salt
- fresh cracked black pepper
- 1 tbsp extra virgin olive oil
- 1 small shallot chopped
- 1 clove garlic chopped
- 1/4 lb keto Italian sausage
- A handfull of fresh basil leaves
- 4 eggs
- Fresh grated Parmesan cheese
Instructions
- Preheat it to 400 degrees F.
- Cut off about 1/8 inch from top of each tomato with a sharp knife. Gently scrape out pulp and seeds with a spoon and discard them. Put tomatoes, cut sides up, on a rimmed baking sheet and season them inside with salt and pepper.
- In a medium skillet, heat the olive oil over medium-high heat. Add the shallot and garlic and cook for 1 to 2 minutes, then add the Italian sausage breaking it up with a wooden spoon. Cook until no pink remains. Spoon 1/4 of the mixture into each tomato. Top with a few torn basil leaves.
- Crack an egg into a small bowl or cup and carefully pour it into a tomato. Repeat with the remaining eggs and tomatoes
- Bake eggs in tomatoes until whites are set and yolks are still runny, 15 to 20 minutes.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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