Baked Egg 'n' Tomato Cups

• 4 large ripe beefsteak or heirloom tomatoes
• 1/2 tsp black pepper 
• 1/2 tsp salt-free garlic and herb seasoning blend
• 4 eggs
• 2 tsp reduced fat parmesan cheese (grated)
• 2 slices bacon (cooked and crumbled)

1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.

2. Cut 1/4 inch off the top of each tomato. Scoop out pulp and seeds, leaving about 1/2-inch-think shell. (Reserve tomato pulp for another use or discard.) Place cut-side-up in baking dish. Evenly sprinkle tomatoes with 1/4 teaspoon pepper and the seasoning blend.

3. Break an egg into each tomato. Sprinkle each egg with 1/2 teaspoon cheese and the remaining 1/4 tsp pepper. Bake 30 to 35 minutes or until eggs are set. Sprinkle with bacon to serve.

• Calories 130
• Total Fat 7 g
• Saturated Fat 2.4 g
• Trans Fat 0 g
• Cholesterol 195 mg
• Sodium 200 mg
• Total Carbohydrate 7 g
• Dietary Fiber 2 g
• Sugars 4 g
• Protein 10 g

Recipe Courtesy of the Diabetes Food Hub