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


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.