Quick 'n Easy Brunch Eggs

• 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

1. Heat oven to 350 degrees F.
2. Combine tomatoes and basil in 13x9-inch baking dish.
3. Form 8 wells in tomato mixture.
4. Crack egg into each well.
5. Bake 25 min.
6. or until eggs are set.
7. Top with cheese; bake 5 min.
8. or until melted.
9. Serve eggs over muffin halves; sprinkle with parsley.

tomatoes, fresh basil, eggs, milk, muffins, parsley

Taken from www.kraftrecipes.com/recipes/quick-n-easy-brunch-eggs-62443.aspx (may not work)