Quick N Easy Brunch Eggs Recipes

QUICK 'N EASY BRUNCH EGGS

Quick 'n Easy Brunch Eggs image

Try these Quick 'n Easy Brunch Eggs with cheese and tomatoes! These delicious Quick 'n Easy Brunch Eggs will take center stage at mealtime. Serve with your favorite side of fruit and other popular brunch items.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings

Number Of Ingredients 6

Ingredients

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

Steps:

Heat oven to 350ºF.
Combine tomatoes and basil in 13x9-inch baking dish sprayed with cooking spray. Use back of spoon to make 8 wells in tomato mixture. Slip cracked egg into each well.
Bake 25 min. or until egg whites are set and yolks are cooked to desired doneness. Top with cheese; bake 5 min. or until melted.
Serve over muffin halves; sprinkle with parsley.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 195 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g

SUNDAY BRUNCH EGGS

Sunday Brunch Eggs image

This recipe is special enough to consider when company comes, and it's a convenient way to serve eggs to a group. Nestled on top of Canadian bacon and Swiss cheese, the eggs are drizzled with rich cream. For a pretty presentation, cut around each egg and serve on toast. -Judy Wells Phoenix, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

12 slices Canadian bacon
12 slices Swiss cheese
12 eggs
1 cup heavy whipping cream
1/3 cup grated Parmesan cheese
12 slices toast, optional

Steps:

Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.

Nutrition Facts :

BRUNCH EGGS

Brunch Eggs image

Make and share this Brunch Eggs recipe from Food.com.

Provided by Dancer

Categories Breakfast

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 slices bacon
1 can cream of chicken soup
1/2 teaspoon dry mustard
1/2 cup onion, chopped
1/2 cup milk
1 cup cheddar cheese, shredded
6 eggs
3 English muffins

Steps:

Fry bacon; drain off fat, except for 1 tablespoon.
Saute onion.
Stir in soup, milk and mustard.
Heat until warm.
Stir in cheese until it melts.
Pour sauce into greased 9x13-inch pan.
Break eggs on top of sauce. Crumble and sprinkle on bacon.
Bake 20 minutes at 350 or until eggs are set. Spoon 1 egg and sauce on a toasted muffin half.

Nutrition Facts : Calories 383.1, Fat 25.7, SaturatedFat 10.4, Cholesterol 253.6, Sodium 840.2, Carbohydrate 19.4, Fiber 1.2, Sugar 2.4, Protein 18.2

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