Egg & Cheese Toast Cups

• 6 whole wheat sandwich bread slices, crusts removed
• 1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
• 6 eggs
• 1/3 cup halved grape tomatoes
• 1/3 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided
• 6 cups tightly packed mixed baby salad greens

1. Heat oven to 425 degrees F.
2. Flatten bread slices with rolling pin to 1/4-inch thickness; press 1 into each of 6 muffin cups sprayed with cooking spray.
3. Spray lightly with additional cooking spray.
4. Bake 5 to 8 min.
5. or until lightly toasted.
6. Reduce oven temperature to 375 degrees F. Sprinkle half the cheese evenly into toast cups.
7. Add 1 egg to each.
8. Bake 15 to 20 min.
9. or until egg whites are set and yolks are cooked to desired doneness.
10. Heat broiler.
11. Top toast cups with remaining cheese and tomatoes; drizzle evenly with 1-1/2 tsp.
12. dressing.
13. Broil, 4 inches from heat, 3 to 5 min.
14. or until cheese is melted and tomatoes are lightly charred.
15. Run small knife around toast cups to loosen; remove from muffin cups.
16. Toss salad greens with remaining dressing.
17. Serve with toast cups.

whole wheat sandwich bread, cheese, eggs, halved grape tomatoes, dressing, salad greens

Taken from www.kraftrecipes.com/recipes/egg-cheese-toast-cups-150747.aspx (may not work)