Huevos rancheros crescent bake is a quick and easy recipe for your Easter brunch. Eggs are baked in the middle of sweet crescent roll dough until they set. The dish is served with a spicy chipotle tomato sauce. I like to top mine with shredded Mexican cheese.
Huevos Rancheros Crescent Bake
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
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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 rounds in baking dish. Carefully break 1 egg in center of each round.
Bake 25 to 30 minutes or until egg whites and yolks are firm and dough is deep golden brown.
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.
To serve, place 1 crescent egg on each plate. Top with tomato mixture and cilantro. Season with salt and pepper.
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