Easy Brunch Eggs

By Reneeb

Ingredients

• 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

Details

Servings 8

Preparation

Step 1

HEAT oven to 350°F.

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



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



3SERVE over muffin halves. Top with parsley.


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