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Nutrition Facts
Serving Size 1 (271g) Recipe makes 3 servings
Calories 265
Calories from Fat 147		(55%)
Amount Per Serving		%DV
	Total Fat 16.4g	25%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 442mg		147%
Sodium 540mg		22%
Potassium 508mg		14%
Total Carbohydrate 11.3g		3%
	Dietary Fiber 2.1g	8%
	Sugars 6.6g
Protein 18.5g		36%
detailed view... how is this calculated?

Menus using this recipe:

Amy's B&B Menu 3 Eggstravaganza!

Redneck Epicurean

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Cheddar Tomato Eggs

Recipe #146058 | 15 min | 5 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Nov 23, 2005

We made these eggs in my food science class in college. I thought, "Eeeww...yuck!" when I read the recipe. When I tried them, I couldn't get enough of them. I was eating them every morning for a month till I finally wore myself out with them. They are best with fresh garden tomatoes, but those crunchy ones at the market in January will work too because you're cooking them. PLEASE READ THE COMPLETE RECIPE AND REVIEWS (for hints and tips) BEFORE PREPARING!!

SERVES 3 (change servings and units)

Ingredients

6 eggs
1/2 cup shredded cheddar cheese
1 1/2 cups diced tomatoes
6 tablespoons onions, diced fine
salt and pepper

Directions

1
NOTE: I made this in college in a very low-powered microwave. The amount of eggs you use will depend on how long to cook the eggs, especially in a newer microwave. I prepared this the other night in my new convection oven and only used two eggs. The time was about 2-3 minutes and I stood there and watched them closely, stopping a couple of times to stir them. REMEMBER, microwaves vary in power and when changing the ingredient amounts, the time might change too. Novice cooks might not realize that, so if you screw up a couple of eggs, just try it again. This is delicious and worth the few minutes.
2
Stir together ingredients. Place in a microwave-safe dish and cover with plastic wrap. Microwave on medium heat for 3 minutes. Microwave 3 more minutes after turning. Let stand 1 minute.

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Featured Reviews for This Recipe

From: BrinaBear

On Jun 15, 2009

This was delicious and so easy to make! I used 2 eggs, 1 tomato, and 2 tablespoons of onions and it took about 5 1/2 minutes on 50% power for it to fully cook. I stirred them with a fork every couple minutes so it would cook evenly. Simply perfect though. Loved how tender the tomatoes and onions were. I waited to put half of my cheese on top after so that it would only partially melt.

0 people found this review helpful

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From: ~Bliss~

On Jul 8, 2007

This is very good. I think I added a little less tomatoes and onions to be on the cautious side, and that was a mistake. Next time, I'll make it just as Amy wrote. I nuked it for 3 min., and it needed a little more time. It didn't need the entire extra 3 min., but only a min. or so. I just watched it closely; stirred; took it out when it was right for me. It's a little liquidy due to the tomatoes, but that's not a problem. I might add fresh basil next time just to see how that tastes.

1 person found this review helpful

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From: Bergy

On Aug 20, 2006

I do not have a micro wave oven but knew this would work in a pan - 5 minutes on medium high (6-7 on electric stove) covered and done perfectly. I cut the recipe back to 2 eggs, put the cheddar on top 2 minutes before the eggs were cooked, then sprinkled on the Onion & tomatoes (l like them raw) and wow - lovely brunch Thanks Redneck Epicurean for a delicious Sunday Brunch

4 people found this review helpful

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From: GlutenFreeGirl

On Sep 27, 2006

Wow! I loved these eggs, they were so delicious! But best of all they are GLUTEN FREE! Thank you for a yummy new breakfast. By the way.. I ate these 3 days in a row for breakfast so far...lol Thanks for the GREAT recipe Amy!

3 people found this review helpful

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