Bacon and Egg Stuffed Tomatoes

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Once cooled, crumble the bacon.

3. 3

   Cut the tops off the tomatoes and scoop out the insides, leaving a hollow shell. Set the tomato insides aside.

4. 4

   In a bowl, beat the eggs and mix in the mayonnaise, crumbled bacon, and finely chopped cucumber and red onion.

5. 5

   Fill each hollowed tomato with the egg mixture.

6. 6

   Place the stuffed tomatoes in a baking dish and bake in the preheated oven for 20-25 minutes, or until the eggs are set.

7. 7

   Remove from the oven and let cool slightly before serving.