FOOD

Shape Crescent Rolls Into 8 Rectangles, Then Top Each With An Egg For A Tex-Mex Breakfast Bake

by Jess Catcher
Jess grew up in Oklahoma before moving to New York to become a writer. She has a cat named Agnes.

If there’s one thing I miss most about living in the south, it’s the delicious Tex-Mex food I could chow down on whenever I wanted. I could honestly eat the spicy dishes for every single meal of the day.

So you can imagine how happy I was to find this super easy breakfast bake! The chipotle chili with adobo sauce gives the eggs a perfect kick that will definitely wake you up in the morning. If you’re not a fan of spice, you can cut the chili in half and still enjoy the recipe with a milder flavor.

Personally, I love making all my meals extra picante. That said, it’s important to use moderation with this particular pepper. Adding just one to your dish might not seem like a lot, but these bad boys really pack a firey punch.

Take a look at the yummy Tex-Mex recipe and see all the steps in the video underneath.

Tex-Mex Breakfast Bake
https://www.littlethings.com/tex-mex-breakfast-bake/
Cook: 40 min
Prep: 15 min
Serves: 8
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Ingredients
  • 2 cans crescent rolls
  • 1 chipotle chili in adobo sauce
  • 1 can diced tomatoes
  • 9 eggs
Instructions
  • Roll out crescent dough and fold into rectangles with raised edges.
  • Bake pastry at 350 degrees for 10 minutes.
  • Pour chipotle chili in adobo sauce and undrained tomatoes into food processor.
  • Blend until smooth.
  • Take pastry from the oven and pour 8 eggs onto rectangles.
  • Use remaining egg to brush over the pastry edges.
  • Bake eggs at 350 degrees for 30 minutes.
  • Simmer chipotle sauce on stovetop.
  • Pour sauce over eggs and serve.
Do you know someone who loves spicy Tex-Mex food? Be sure to SHARE the scrumptious recipe with them on Facebook!
Tex-Mex Breakfast Bake 15 minutes 40 minutes 55 minutes Serves 8 //www.littlethings.com/app/uploads/2017/06/tex-mex-bake-card-850x444.jpg crescent rolls chipotle chili in adobo sauce diced tomatoes eggs Roll out crescent dough and fold into rectangles with raised edges. Bake pastry at 350 degrees for 10 minutes. Pour chipotle chili in adobo sauce and undrained tomatoes into food processor. Blend until smooth. Take pastry from the oven and pour 8 eggs onto rectangles. Use remaining egg to brush over the pastry edges. Bake eggs at 350 degrees for 30 minutes. Simmer chipotle sauce on stovetop. Pour sauce over eggs and serve.

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