1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
1/3 cup halved grape tomatoes
1/3 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided
6 cups tightly packed mixed baby salad greens
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How do I make it ?
Heat oven to 425ºF.
Flatten bread slices with rolling pin to 1/4-inch thickness; press 1 into each of 6 muffin cups sprayed with cooking spray. Spray lightly with additional cooking spray. Bake 5 to 8 min. or until lightly toasted.
Reduce oven temperature to 375ºF. Sprinkle half the cheese evenly into toast cups. Add 1 egg to each.
Bake 15 to 20 min. or until egg whites are set and yolks are cooked to desired doneness.
Heat broiler. Top toast cups with remaining cheese and tomatoes; drizzle evenly with 1-1/2 tsp. dressing. Broil, 4 inches from heat, 3 to 5 min. or until cheese is melted and tomatoes are lightly charred.
Run small knife around toast cups to loosen; remove from muffin cups. Toss salad greens with remaining dressing. Serve with toast cups.
Kraft Kitchen Tips!
Use small spatula to move toast cups slightly, if necessary, in order to fit each cracked egg in muffin cups.
Prepare using Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3 g
Cholesterol 190 mg
Sodium 470 mg
Carbohydrate 21 g
Fibre 4 g
Sugars 4 g
Protein 13 g
6 servings, 1 toast cup (90 g) and 1 cup (250 mL) salad 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.