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Huevos Rancheros Crescent Bake

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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.
Jun 22, 2017

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

  • 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 1
    Tip: Add extra flavour by topping the baked eggs with crumbled cotija (white Mexican) cheese or feta cheese.

Nutrition Information

290 Calories, 17g Total Fat, 8g Protein, 25g Total Carbs

Nutrition Facts

Serving Size: 8
Calories
290
Total Fat
17g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
185mg
Sodium
640mg
Total Carbs
25g
Protein
8g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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