3 tomatoes
2 raw eggs
1/4 c. bacon, diced
1 sm. onion
1/4 c. grated Swiss cheese
Salt & pepper
1/4 c. grated Colby & Cheddar cheese
1/3 c. Half & Half or milk
3 black olives, pitted, cut in half

Cut tomatoes in half and remove pulp, making 6 tomato shells. Saute bacon in skillet until crisp. Add onion and saute to light brown, drain off most of the grease. In bowl combine cheese. Spoon bacon and onion mixture into tomato shells, add cheese and fill to top. Add eggs, salt and pepper to taste in separate bowl, add cream or milk and mix. Pour over tomatoes until cheese is covered. Bake on sheet pan at 350 degrees for 15 to 20 minutes or until top is light brown. Garnish with olive slices.