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Huevos Rancheros Crescent Bake

huevos rancheros crescent bake Entree
Huevos Rancheros Crescent Bake
  • Prep 20 min
  • Total 50 min
  • Servings 8
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This version of huevos rancheros replaces tortillas with crescent rolls for a flaky, delicious breakfast dish. ...MORE + LESS -

Ingredients

2 cans (8 count each) Pillsbury™ refrigerated crescents
8 eggs
1 can (14 oz/398 mL) 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

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  • 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 centre, 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 centre 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

  • Tip: Add extra flavour by topping the baked eggs with crumbled cotija (white Mexican) cheese or feta cheese.

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
290
% Daily Value
Total Fat
17
Saturated Fat
7
Trans Fat
0
Cholesterol
185
Sodium
640
Protein
8
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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