|
|
Category |
|
Breakfast - Brunch
|
Sub
Category |
|
None
|
Servings |
|
8
|
Preptime |
|
40 min
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
3 cans (14 0z each) stewed tomatoes, well-drained
|
|
1TBSP chopped fresh basil
|
|
8 eggs
|
|
1c mozzarella chz
|
|
4 whole grain english muffins, split, toasted
|
|
1TBSP chopped fresh parsley
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
combined tomatoes ans basil in a 13x9 in baking
dish. Form 8 wells in the tomato mixture. Crack an
egg into each well
|
|
|
Bake at 350 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, sprinkle with parsley.
|
|
|
|
|
Originally Submitted
1/31/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this holiday brunch eggs recipe to your own private DesktopCookbook.
|