Tomatoes Stuffed with Ground Bison and Eggs

Approximate cooking time: 15 minutes

When you’re tired of the standard scramble or omelet, turn to this recipe to make breakfast interesting again. We especially love this recipe during the summer when perfectly ripe, large tomatoes are easy to find. You can easily multiply this recipe and bake a whole pan of Tomatoes Stuffed with Ground Bison and Eggs for a large group.

Nutritional Information (per serving)

432 Calories
23g Carbs
23g Fat
36g Protein
20g Net Carbs

Serving Size

2 (2 stuffed tomatoes per person) servings


  • 4 large, round tomatoes (not Romas)
  • 1 medium onion, finely chopped
  • 1/2 pound ground bison
  • 4 eggs
  • 2 teaspoons oregano
  • Salt and pepper, to taste


  1. Preheat oven to 400°F.
  2. Slice the top off the tomatoes and scoop out the seeds using either a paring knife or a spoon.
  3. Place the tomatoes in the oven, covered with foil. Bake 5–7 minutes to soften tomatoes slightly. Don’t bake too long or the tomatoes will become mushy and fall apart. Take out of the oven and dump out any water in bottom of tomatoes.
  4. While tomatoes are baking, sauté the onion in oil for a few minutes until soft.
  5. Add the bison and oregano, breaking the meat into small pieces as it cooks. Sauté five minutes, at which point the bison should only be slightly pink.
  6. Season to taste.
  7. Turn oven to broil.
  8. Spoon meat into each tomato, pressing the meat down to fill the tomato as much as possible while still leaving about a 1/2 inch of space on top for the egg.
  9. Crack an egg into each tomato and put under broiler until egg is just set, about 5 minutes.

Note: The portions in this recipe were doubled from their original amounts in The Primal Blueprint Cookbook.

This photo and recipe and over one hundred delicious healthy dishes just like it can be found in The Primal Blueprint Cookbook. Order your copy today!