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Easy Brunch Eggs

Easy Brunch Eggs recipe
average rating
4.8 20
rate/review
prep time
10 min
total time
40 min
makes
8 servings, 1 topped muffin (151 g) each
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kraft
recipe by: kraft

What You Need

2 cans (19 fl oz/540 mL each) stewed tomatoes, well drained
1 Tbsp. chopped fresh basil
8 eggs
1 cup Kraft Part Skim Mozzarella Shredded Cheese
4 whole grain English muffins, split, toasted
1/4 cup chopped fresh parsley

Make It

HEAT oven to 350°F.

1
COMBINE tomatoes and basil in lightly greased 13x9-inch baking dish. Make 8 wells in tomato mixture; crack 1 egg into each well.

2
BAKE 20 to 25 min. or until eggs are set. Top with cheese; bake 5 min. or until melted.

3
SERVE over muffin halves. Top with parsley.

kraft kitchens tips

Variation
For a change of pace, prepare as directed using other varieties of stewed tomatoes and Kraft Shreds, such as Tex Mex.

nutritional information

K:43020v1ec:87585

most recent review

"I make my own version for my lunch sometimes - I pouch eggs; toast my english muffins; put s... read more
reviewed by: mapfree
on: 12/17/2011
 mapfree
see all reviews 

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