- 1/4 pound chorizo, crumbled
- 1 (6 ounce) package baby spinach leaves
- 2 cups cherry tomatoes, halved
- 4 green onions, sliced
- 6 eggs
- 1/2 cup milk
- 1 1/2 cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA, divided
- Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
- Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
- Bake 25 min. or until knife inserted in center comes out clean.