Cheesy Baked Egg and Jack Sandwiches

• 3 cans (14 oz. each) stewed tomatoes, well drained
• 3 Tbsp. chopped fresh parsley, divided
• 8 eggs
• 1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
• 4 English muffins, split, toasted

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

tomatoes, fresh parsley, eggs, milk, muffins

Taken from www.kraftrecipes.com/recipes/cheesy-baked-egg-jack-sandwiches-158372.aspx (may not work)