Don't settle for simple eggs for a buffet at brunchtime. Eggs, diced tomatoes, basil and cheese make for a tasty breakfast when served on an English muffin.
What You Need
Original recipe yields 8 servings
3 cans (14.5 oz. each) diced tomatoes, well drained
1 Tbsp. chopped fresh basil
8 egg s
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 whole grain English muffin s, split, toasted
1 Tbsp. chopped fresh parsley
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350ºF.
Combine tomatoes and basil in 13x9-inch baking dish. Form 8 wells in tomato mixture. Slip cracked egg into each well.
Bake 25 min. or until eggs are set. Top with cheese; bake 5 min. or until melted.
Serve muffin halves topped with tomatoes and eggs. Sprinkle with parsley.
Checking Egg Quality & Freshness
If you are unsure of the age, place the egg in the shell in a bowl of water. A very fresh raw egg will sink in a bowl of water whereas an old egg will float. Break eggs into a cup to examine their quality before cooking or adding to a recipe. Once in a while, eggs may be spoiled (recognizable by an off odor) and should not be used. A fresh egg has a round, shapely, high-standing yolk surrounded by a thick, translucent white. As an egg ages, the yolk flattens out and the white becomes clear and runny.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 19g
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.