Huevos Rancheros Crescent Bake

This version of huevos rancheros replaces tortillas with crescent rolls for a flaky, delicious breakfast dish.

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  • prep time 20 min
  • total time 50 min
  • ingredients 7
  • servings 8
 

Ingredients

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
8
eggs
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
chipotle chile in adobo sauce (from 7-oz can), finely chopped
1
tablespoon adobo sauce (from can of chipotle chiles)
2
tablespoons finely chopped fresh cilantro, if desired
Salt and pepper to taste

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Separate dough into 8 rectangles. Firmly press perforations to seal. Roll edges of each rectangle toward center, forming 3 1/2-inch-diameter oval with 1/2-inch rim; press rim firmly to seal. Arrange ovals in baking dish. Carefully break 1 egg in center of each oval.
  • 3 Bake 25 to 30 minutes or until egg whites and yolks are firm and dough is deep golden brown.
  • 4 In blender or food processor, place tomatoes, chipotle chile and adobo sauce. Cover; blend until almost smooth. Pour mixture into 1-quart saucepan. Cook over medium-high heat 4 to 5 minutes, stirring occasionally, until hot.
  • 5 To serve, place 1 crescent egg on each plate. Top with tomato mixture and cilantro. Season with salt and pepper.
  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Separate dough into 8 rectangles. Firmly press perforations to seal. Roll edges of each rectangle toward center, forming 3 1/2-inch-diameter oval with 1/2-inch rim; press rim firmly to seal. Arrange ovals in baking dish. Carefully break 1 egg in center of each oval.
  • 3 Bake 25 to 30 minutes or until egg whites and yolks are firm and dough is deep golden brown.
  • 4 In blender or food processor, place tomatoes, chipotle chile and adobo sauce. Cover; blend until almost smooth. Pour mixture into 1-quart saucepan. Cook over medium-high heat 4 to 5 minutes, stirring occasionally, until hot.
  • 5 To serve, place 1 crescent egg on each plate. Top with tomato mixture and cilantro. Season with salt and pepper.

EXPERT TIPS

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Expert Tips

Add extra flavor by topping the baked eggs with crumbled cotija (white Mexican) cheese or feta cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
290
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
185mg
185%;
Sodium
640mg
640%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
4%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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