Cheesy bacon and egg bakes are always tasty. This toad in the hole version, with a blend of Cheddar and Monterey Jack, ups the tastiness and adds fun too.
What You Need
Original recipe yields 4 servings
8 slices bread, divided
1 Tbsp. butter or margarine, softened
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
4 egg s
2 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Heat oven to 425°F.
Cut a hole in center of 4 bread slices using 1-1/2-inch cookie cutter. Spread remaining bread slices with butter; place, butter-side down, in 13x9-inch baking dish.
Top with half the cheese, then bread slices with holes in center. Break 1 egg into each hole. Sprinkle with remaining cheese and bacon.
Bake 10 min. or until cheese is melted and eggs are set.
Serve with a seasonal fresh fruit salad.
Use half the ingredients to make 2 servings in an 8-inch square baking dish.
Prepare using any KRAFT Shredded Cheese.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* 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.