Quick 'n Easy Brunch Eggs

6 ingredients
9 steps

Ingredients

  • 3 cans (14 oz. each) stewed tomatoes, well drained
  • 1 Tbsp. chopped fresh basil
  • 8 eggs
  • 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
  • 4 whole grain English muffins, split, toasted
  • 1 Tbsp. chopped fresh parsley

Directions

  1. 1
    Heat oven to 350 degrees F.
  2. 2
    Combine tomatoes and basil in 13x9-inch baking dish.
  3. 3
    Form 8 wells in tomato mixture.
  4. 4
    Crack egg into each well.
  5. 5
    Bake 25 min.
  6. 6
    or until eggs are set.
  7. 7
    Top with cheese; bake 5 min.
  8. 8
    or until melted.
  9. 9
    Serve eggs over muffin halves; sprinkle with parsley.

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