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Huevos Rancheros Crescent Bake

(2)
  2 reviews
  • 20 min prep time
  • 50 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
    88
  • Facebook
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  • Save
    710
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    2K

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

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
290
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
185mg
62%
Sodium
640mg
27%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
7g
Protein
8g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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