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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Huevos Rancheros Crescent Bake Recipe

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This recipe for Huevos Rancheros Crescent Bake is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (8 oz each) refrigerated crescent dinner rolls
8 eggs
1 can (14.5 oz) 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:
Directions:
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.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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