SPICY EGG BAKE
1 tube (8 ounces) refrigerated crescent rolls
1/3 cup water
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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
Preheat oven to 375 degrees. Unroll crescent roll dough into a greased 13-by-9-inch baking dish. Seal seams and perforations; set aside.
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.
Sprinkle taco meat over dough. Layer with eggs, cheeses and salsa. Bake, uncovered, 14-16 minutes, or until bubbly and cheese is melted.
Yield: 8 servings, each with 481 calories, 32 grams fat, 327 mg cholesterol, 981 mg sodium, 19 grams carbohydrates, 3 grams fiber, 30 grams protein.
Simple & Delicious January/February 2010