Breakfast Breads and Lattes

Eggs with Tomatoes and Cheese

Eggs with Tomatoes and Cheese by

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Eggs with Tomatoes and Cheese ~ is a light and balanced breakfast to start the day! Egg whites gently cooked with fresh tomatoes and mozzarella cheese is a recipe from a great book I’d like to share with you.

I’ve been reading this fabulous book by Mark Macdonald called Body Confidence.  He actually “teaches” you how to eat for life. Not just be on a yo-yo diet, which many of us have done over and over, but actually teaches you how to eat properly.

He reminds us that babies eat every three hours to stabilize their blood sugar. That is what keeps the weight off and hunger pangs away.

This book stresses to eat every three hours in order to stabilize our sugar. I’ve made one of his suggestions for breakfast that is essential to what a person needs in one meal.


Eggs with tomatoes and cheese is broken into specific protein, carbs, and fats per meal. I highly recommend this easy recipe for a good start with breakfast!  And recommend his book Body Confidence as a way of eating for life. It’s been around for a few years now and can be found on sale on Amazon.

Egg Whites with Tomatoes and Cheese has been our go-to breakfast for the past few years. I wanted to revive this one from our archives and hope you’ll give it a try.

Also, try our Breakfast Egg Sliders to Go!

Hope you had a wonderful weekend!  In the meantime, have a wonderful Monday!


Eggs with Tomatoes and Cheese
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 or 2
Eggs with Tomatoes and Cheese ~ is a light and balanced breakfast to start the day! Egg whites gently cooked with fresh tomatoes and mozzarella cheese is super easy and delicious!
  • 3 egg whites
  • 1 whole egg
  • 1 ripe Roma Tomato- chopped
  • 1 slice of fresh Mozzarella - ¼ inch thick, or 2 slices of cheddar cheese, chopped
  • salt and pepper to taste (optional)
  • a pinch or more of ground cayenne pepper (optional)
  • fat free cooking spray oil
  1. Crack three eggs carefully removing the yolks by transferring yokes from half shell to half shell allowing the whites to drip into a bowl.
  2. Add 1 whole egg that includes white and yoke. Add chopped mozzarella or cheddar cheese into the bowl.
  3. Heat skillet and spray with fat free cooking spray. Once pan is hot, add the eggs and cheese mixture to the skillet. Gently stir the eggs. Add salt, pepper and cayenne pepper for a nice spicy kick.
  4. Add the chopped tomatoes. Continue to stir mixture until eggs are fully cooked. Transfer to plate.
  5. Serves 1 to 2


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  • Reply
    SavoringTime in the Kitchen
    June 1, 2017 at 10:00 pm

    This would be a quick and delicious meal any time of day! I keep trying to tell my husband to eat more often too 🙂

    • Reply
      June 1, 2017 at 11:26 pm

      Lol ! Thanks Sue for leaving a sweet comment! Have a great weekend!

  • Reply
    [email protected] is How I Cook
    May 23, 2017 at 4:27 am

    Sounds like an interesting book! I could use some tips and this looks good!

    • Reply
      May 23, 2017 at 9:35 pm

      Eggs are our go-tofor a quick meal. I bet you'll find the book very interesting and delightful!
      Thanks Abbe !

  • Reply
    Sue/the view from great island
    May 22, 2017 at 9:49 pm

    This is just the way I love to eat, and I'm going to look up that book, it sounds inspiring!

    • Reply
      May 23, 2017 at 9:26 pm

      Thanks Sue, my sister Liz swears by that book and follows it. Have a great day !

  • Reply
    Barbara Bakes
    July 16, 2013 at 1:20 am

    What a great way to use those garden tomatoes I hope will be ripe any day now.

    • Reply
      July 16, 2013 at 7:44 pm

      Oh us too! We can't wait either!

  • Reply
    Tricia Buice
    July 15, 2013 at 2:07 pm

    I love the idea of the cayenne – and I've always loved tomatoes and onions in scrambled eggs – delicious and so pretty. The book sounds very interesting – I will do some quick research!

    • Reply
      July 16, 2013 at 7:45 pm

      Me too TRicia, I think we put cayenne pepper in almost everything – well at least not in desserts or….

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