quick n easy brunch eggs |
| Name: |
Brandi Thomas |
| Base: |
Shaw AFB |
| Recipe: |
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.
COMBINE tomatoes and basil in 13x9-inch baking dish. Form 8 wells in tomato mixture. Crack egg into each well.
BAKE 25 min. or until eggs are set. Top with cheese; bake 5 min. or until melted.
SERVE eggs over muffin halves; sprinkle with parsley.
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