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Easy Brunch Eggs

Prep Time:

10 min

Total Time:

40 min

Makes:

8 servings, 1 topped muffin (151 g) each

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.

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

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

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.

K:43020v1ec:87585

(17)

Rated

by committedtoyou on 4/2/2009
" YUMMY!!!"

See All Ratings and Comments

Serving Size = 1 topped muffin (151 g)

Nutritional Information

Calories

210

Total fat

9 g

Saturated fat

3.5 g

Cholesterol

195 mg

Sodium

670 mg

Carbohydrate

20 g

Dietary fibre

3 g

Sugars

7 g

Protein

14 g

Vitamin A

10 %DV

Vitamin C

4 %DV

Calcium

20 %DV

Iron

10 %DV