Prep Time: 10 min
Total Time: 40 min
Makes: Makes 8 servings.
3 cans (14 oz. each) stewed tomatoes, well drained
1 Tbsp. chopped fresh basil
8 eggs
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
4 whole grain English muffins, split, toasted
1 Tbsp. chopped fresh parsley
COMBINE tomatoes and basil in a 13x9-in. baking dish. Form 8 wells in the tomato mixture. Add a broken egg to each well.
BAKE at 350ºF for 25 min. or until eggs are set. Sprinkle with cheese. Continue baking 5 more min. or until cheese is melted.
SERVE over muffin halves sprinkled with parsley.
Nutrition (per serving)
Calories 200
Total fat 8g
Saturated fat 3g
Cholesterol 220mg
Sodium 520mg
Carbohydrate 20g
Dietary fiber 3g
Sugars 5g
Protein 14g
Vitamin A 25%DV
Vitamin C 20%DV
Calcium 30%DV
Iron 10%
www.kraftfoods.com
Total Time: 40 min
Makes: Makes 8 servings.
3 cans (14 oz. each) stewed tomatoes, well drained
1 Tbsp. chopped fresh basil
8 eggs
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
4 whole grain English muffins, split, toasted
1 Tbsp. chopped fresh parsley
COMBINE tomatoes and basil in a 13x9-in. baking dish. Form 8 wells in the tomato mixture. Add a broken egg to each well.
BAKE at 350ºF for 25 min. or until eggs are set. Sprinkle with cheese. Continue baking 5 more min. or until cheese is melted.
SERVE over muffin halves sprinkled with parsley.
Nutrition (per serving)
Calories 200
Total fat 8g
Saturated fat 3g
Cholesterol 220mg
Sodium 520mg
Carbohydrate 20g
Dietary fiber 3g
Sugars 5g
Protein 14g
Vitamin A 25%DV
Vitamin C 20%DV
Calcium 30%DV
Iron 10%
www.kraftfoods.com
