Easy Brunch Eggs

40 8 servings, 1 topped muffin (151 g) each
Recipe By
(21) 17 Reviews
Prep Time
Total Time

8 servings, 1 topped muffin (151 g) each

Tomatoes and eggs should get together more often. This delicious duo takes centre stage in a simple baked egg dish that'll wow your brunch guests. Bet you didn’t know that poaching eggs for a crowd could be so easy!

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What You Need

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Make It

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  • 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.


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


  • 8 servings, 1 topped muffin (151 g) each

Nutritional Information

Serving Size 8 servings, 1 topped muffin (151 g) each
Calories 210
% Daily Value
Total fat 9g
Saturated fat 3.5g
Cholesterol 195mg
Sodium 670mg
Carbohydrate 20g
Dietary fibre 3g
Sugars 7g
Protein 14g
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sylvielandry |

  • mapfree |

    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!

  • elfstalker_ |

    I make this for christmas brunch every year! Always a hit!!