Try these Quick 'n Easy Brunch Eggs with cheese and tomatoes! These delicious Quick 'n Easy Brunch Eggs will take center stage and wow your guests.
What You Need
Original recipe yields 8 servings
3 cans (14 oz. each) stewed tomatoes, well drained
1 Tbsp. chopped fresh basil
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
4 whole grain English muffins, split, toasted
1 Tbsp. chopped fresh parsley
Add To Shopping List
Let's Make It
Heat oven to 350ºF.
Combine tomatoes and basil in 13x9-inch baking dish sprayed with cooking spray. Use back of spoon to make 8 wells in tomato mixture. Slip cracked egg into each well.
Bake 25 min. or until egg whites are set and yolks are cooked to desired doneness. Top with cheese; bake 5 min. or until melted.
Serve over muffin halves; sprinkle with parsley.
Prepare using no-salt-added stewed tomatoes.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.