Huevos Rancheros Crescent Bake

Prep Time: 20 min
Total Time: 50 min
Servings: 8

This version of huevos rancheros replaces tortillas with crescent rolls for a flaky, delicious breakfast dish.


  • 2 cans (8 count each) Pillsbury™ refrigerated Original 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


  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

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