Breakfast/brunch

Canadian Bacon & Ranch Benedict

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photo by:kraft

The Ranch Dressing works really well in this recipe to add a nice flavor to the eggs. Even the kids liked it!

posted by

nhcarol

on 8/30/2005

time

prep:

10 min

total:

15 min

servings

total:

4 servings, 2 topped muffin halves each

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What You Need

eggs

1/2

cup KRAFT Lite Ranch Dressing, divided

slices Canadian bacon

Tbsp. fat-free milk

whole wheat English muffins, split, toasted

1/4

cup finely chopped tomatoes

Tbsp. chopped fresh parsley

Make It

BEAT eggs and 1/4 cup of the dressing with wire whisk until well blended; set aside. Spray medium skillet with cooking spray; heat on medium heat. Add egg mixture. Cook 3 min. or until eggs begin to set; stir. Cook an additional 2 min. or until eggs are thickened and no visible liquid remains, stirring occasionally. (Do not overstir.)

HEAT Canadian bacon as directed on package. Meanwhile, combine remaining 1/4 cup dressing and the milk in small microwaveable bowl. Microwave on HIGH 20 sec. or until heated through.

CUT Canadian bacon slices in half. Place muffin halves, cut-sides up, on serving platter. Top each with 3 Canadian bacon slices. Cover evenly with the egg mixture, dressing mixture, tomatoes and parsley.

Kraft Kitchens Tips

Special Extra

Cut 4 KRAFT Big Slice 2% Milk Reduced Fat Sharp Cheddar Cheese Slices in half. Place 1 cheese piece on each toasted muffin half before topping with remaining ingredients as directed.

Make it Easy

Prepare as directed, omitting the heating step of the Canadian bacon.