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Breakfast/brunch

Quick 'n Easy Brunch Eggs

Quick 'n Easy Brunch Eggs recipe
photo by:kraft
Tomatoes and eggs should get together more often. This delicious duo takes center stage in a better-for-you dish that'll wow your brunch guests.
time
prep:
10 min
total:
40 min
servings
total:
8 servings

What You Need

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

Make It

HEAT oven to 350ºF.
step 1
COMBINE tomatoes and basil in 13x9-inch baking dish. Form 8 wells in tomato mixture. Crack egg into each well.
step 2
BAKE 25 min. or until eggs are set. Top with cheese; bake 5 min. or until melted.
step 3
SERVE eggs over muffin halves; sprinkle with parsley.

Kraft Kitchens Tips

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.
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