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Easy Brunch Eggs

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
Average Rating  (17)
Rated  by committedtoyou on 4/2/2009
" YUMMY!!!" 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
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
RecipeDetail