Entrée

Easy Brunch Eggs

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prep time

10 min

total time

40 min

makes

8 servings, 1 topped muffin (151 g) each

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kraft

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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.

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rating

I make my own version for my lunch sometimes - I pouch eggs; toast my english muffins; put salsa on the muffin and top it with the egg and cheese. Very Good!
posted by mapfree | on 12/17/2011

rating

I make this for christmas brunch every year! Always a hit!!
posted by a cook | on 1/14/2010

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YUMMY!!!
posted by committedtoyou | on 4/2/2009

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I THINK THE RECEIPTS SHOULD BE FOR 1 OR 2 PEOPLE, EIGHT IS A LOT OF LEFTOVERS AND TEMPING.
posted by a cook | on 3/27/2009

rating

Wow! These were very good. Easy to make and everyone enjoyed them at brunch.
posted by a cook | on 8/11/2008

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colourful and were a hit at brunch
posted by a cook | on 1/14/2008

rating

A delicious and nutritious breakfast with few ingredients to keep it simple. Easy to serve as brunch to a group!
posted by a cook | on 11/10/2007

rating

Very good. Will try the variation next time for something different.
posted by larissasaunders | on 5/17/2007

rating

This was simple to make with little clean-up. Tasted great! We plan on making this again.
posted by Lorus1 | on 12/29/2006

rating

Excellent and so easy! I make this for brunch for my mom. She loved it!
posted by sarahmarie88 | on 8/6/2006

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Easy Brunch Eggs

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