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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âThis family favorite makes a wonderful brunch dish served with muffins and fresh fruit.â Itâs also a great way to use up extra taco meat. Adjust the heat by choosing a hotter or milder salsa. Michelle Jibben - Springfield, MN Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
10 eggs |
1/3 cup water |
3 tablespoons butter |
1-1/2 cups prepared taco meat |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup salsa |
Directions:
1. Unroll crescent roll dough into a greased 13-in. x 9-in. baking dish. Seal seams and perforations; set aside.
2. In a small bowl, whisk eggs and water. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are almost set. Remove from the heat.
3. Sprinkle taco meat over dough. Layer with eggs, cheeses and salsa. Bake, uncovered, at 375° for 14-16 minutes or until bubbly and cheese is melted. Yield: 8 servings.
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