Beefsteak, It's What's for Breakfast.

My life has been crazy busy recently. I'm counting the fact that I even got to go home last weekend as a miracle.

That being said, one of the hardest parts of living a healthy lifestyle is traveling. I always feel like my progress has to be put on pause when I'm traveling because I'll either have no access to any means of exercise or I'll be eating food that is delicious, but bad for me. That's why whenever I do go visit someone, I try to cook a meal for them. Not only does it take a little of the guilt away, but it takes a little pressure off of the host as well.

This past weekend I decided that I wanted to make a breakfast that would both satisfy everyone's hunger but also be good pre-workout fuel. Then, out of nowhere I found this idea on Mind Over Munch's Instagram. I was sold immediately.

You don't have to use beefsteak tomatoes, I actually didn't I just thought it made a good title, and you can use whatever cheese you like best. The fact that this recipe is so versatile makes it so great!

What you'll need:

• 4 tomatoes
• 4 large eggs
• 1/2 cup shredded cheese of choice

What you'll do:

1. Preheat oven to 400F.
2. Core your tomatoes to your liking. You have to cut enough for the whole egg to fit in, but you can take more if you like.
3. Place cored tomatoes in a baking dish of appropriate size and crack one whole egg into each. 
4. Bake for 15 minutes before topping each tomato with 1/8 cup of the cheese. Continue to bake another 5 minutes.
5. Allow to cool slightly and then enjoy!

I served my Tomato Baskets with turkey bacon, yum!

I already know of one person who, upon seeing my pictures, made this meal. That makes me really excited! I'm so glad that I could inspire someone to try something new, just from a picture!

Enjoy,

Lauren