These pick-up-and-go individual breakfast bakes are made easily with Pillsbury® refrigerated crescent rounds and Mexican-inspired ingredients.
Bake-Off® Contest 44, 2010
Amy Murphy
Huntersville, North Carolina
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2
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cans (8 oz each) Pillsbury™ Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
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1
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egg
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2
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tablespoons sour cream
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1/4
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teaspoon salt
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1/8
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teaspoon black pepper
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1/4
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teaspoon chili powder
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1/4
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teaspoon red pepper sauce
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1/2
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cup shredded sharp Cheddar cheese (2 oz)
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1/3
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cup canned black beans, drained, rinsed
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1/4
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cup salsa
Steps
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1
Heat oven to 375°F. If using crescent rounds, remove from package, separate into 16 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll into 8 rounds; carefully separate rounds. Place rounds on ungreased large cookie sheet. Press down center and pinch edge of each round to make indentation (about 3/4 inch deep and 2 inches in diameter).
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2
In small bowl, beat egg, sour cream, salt, pepper, chili powder, pepper sauce and 1/4 cup of the cheese with fork or wire whisk until well blended.
-
3
Place 1 teaspoon of the beans in each crescent bowl. Spoon 1 teaspoon egg mixture into each bowl (do not fill to top). Sprinkle each with about 1 teaspoon of the remaining cheese.
-
4
Bake 14 to 18 minutes or until bowls are golden brown and filling is set. Top each with 1/2 teaspoon of the salsa.
-
1
Heat oven to 375°F. If using crescent rounds, remove from package, separate into 16 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll into 8 rounds; carefully separate rounds. Place rounds on ungreased large cookie sheet. Press down center and pinch edge of each round to make indentation (about 3/4 inch deep and 2 inches in diameter).
-
2
In small bowl, beat egg, sour cream, salt, pepper, chili powder, pepper sauce and 1/4 cup of the cheese with fork or wire whisk until well blended.
-
3
Place 1 teaspoon of the beans in each crescent bowl. Spoon 1 teaspoon egg mixture into each bowl (do not fill to top). Sprinkle each with about 1 teaspoon of the remaining cheese.
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4
Bake 14 to 18 minutes or until bowls are golden brown and filling is set. Top each with 1/2 teaspoon of the salsa.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 70
% Daily Value
- Total Fat
- 8g
- 12%
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- Saturated Fat
- 3g
- 15%
- Trans Fat
- 1 1/2g
- Cholesterol
- 15mg
- 5%
- Sodium
- 310mg
- 13%
- Total Carbohydrate
- 12g
- 4%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 3g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 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; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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