Easy Brunch Eggs

• 2 cans (19 fl oz/540 mL each) stewed tomatoes, well drained
• 1 Tbsp. chopped fresh basil
• 8 eggs
• 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
• 4 whole grain English muffins, split, toasted
• 1/4 cup chopped fresh parsley

1. Heat oven to 350F.
2. Combine tomatoes and basil in lightly greased 13x9-inch baking dish.
3. Make 8 wells in tomato mixture; crack 1 egg into each well.
4. Bake 20 to 25 min.
5. or until eggs are set.
6. Top with cheese; bake 5 min.
7. or until melted.
8. Serve over muffin halves.
9. Top with parsley.

fresh basil, eggs, mozzarella cheese, muffins, parsley

Taken from www.kraftrecipes.com/recipes/easy-brunch-eggs-87585.aspx (may not work)