Huevos Rancheros Crescent Bake

(2)
  2 reviews
  • 20 min prep time
  • 50 min total time
  • 7 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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. 3 Bake 25 to 30 minutes or until egg whites and yolks are firm and dough is deep golden brown.
  4. 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. 5 To serve, place 1 crescent egg on each plate. Top with tomato mixture and cilantro. Season with salt and pepper.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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