Poached eggs for a crowd? No problem! This recipe is a quick and easy way to serve poached eggs for a crowd. The tomatoes, salsa, cheese and cilantro add a delicious taste to simple eggs. Try this recipe for your next brunch.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
8 small flour tortillas
1 can (28 fl oz/796 mL) diced tomatoes, drained
1 can (19 fl oz/540 mL) black beans, rinsed
1 cup salsa
1 cup Cracker Barrel Shredded Habanero Heat Cheese
1/4 cup chopped fresh cilantro
Add To Shopping List
How do I make it ?
Heat oven to 350ºF.
Place tortillas in single layer on baking sheet; spray with cooking spray. Bake 7 to 8 min. or until crisp and golden brown.
Combine tomatoes, beans and salsa in 13x9-inch baking dish sprayed with cooking spray. Make 8 wells in tomato mixture; slip 1 cracked egg into each well.
Bake 25 to 30 min. or until eggs are set. Top with cheese; bake 5 min. or until melted. Sprinkle with cilantro. Serve over tortillas.
Kraft Kitchen Tips!
For a change of pace, prepare using other varieties of canned tomatoes and/or Kraft Shredded Cheese, such as Tex Mex.
Substitute corn tortillas or toasted English muffin halves the flour tortillas.
The black beans and tomatoes in this dish make it high in fibre. If you are trying to cut back on sodium, try substituting for a 'no salt added' variety.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 4 g
Cholesterol 195 mg
Sodium 850 mg
Total carbohydrate 35 g
Dietary fibre 5 g
Sugars 6 g
Protein 17 g
8 servings, 1 topped tortilla (238 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.