Cheesy, tomato-saucy and prepared with a hint of garlic and jalapeño, these bacon-topped eggs are a great brunchtime choice.
What You Need
Original recipe yields 6 servings
2 cans (14.5 oz. each) diced tomatoes, undrained
1 fresh jalapeño pepper, stem removed
1 clove garlic
1/4 cup fresh cilantro, divided
6 egg s
3 KRAFT Singles, cut diagonally in half
6 slices OSCAR MAYER Bacon, cooked
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Let's Make It
Blend tomatoes, pepper, garlic and half the cilantro in blender until smooth; pour into large skillet. Bring to boil on medium heat; reduce heat to medium-low. Chop remaining cilantro; set aside.
Break eggs, 1 at a time, into small bowl, then slip into skillet, leaving space between eggs; cover. Cook 5 to 6 min. or until whites are completely set and yolks begin to thicken but do not become firm. Top with Singles; cook 1 min. or until melted.
Remove from heat. Top with bacon and reserved cilantro.
For a Milder Flavor
Seed and devein the jalapeño pepper before using as directed.
Substitute 2 canned chipotle peppers in adobo sauce for the jalapeño pepper.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* 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.