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Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini
Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini
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Prep Time:
10 minutes
Total Time:
25 minutes
Delicious, flaky egg tart with crescent rolls, tomatoes, zucchini, and cheddar & Swiss cheeses - perfect for breakfast or brunch.
Ingredients:
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 2 plum (Roma) tomatoes, cut into 1/4-inch slices
  • 1 small zucchini, cut into 1/4-inch slices
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 2 sprigs fresh tarragon, chopped
  • 6 Land O’Lakes® cage-free all-natural eggs
Instructions:
  • Preheat the oven to 425°F. Grease a 15x10-inch pan with cooking spray. Lay the dough on the pan and press it out into a 13x9-inch rectangle, making sure to seal any perforations without separating the triangles.
  • Layer the tomato and zucchini slices neatly on top of the dough. Sprinkle all remaining ingredients on top, except for the eggs. Crack each egg into a small cup and gently place them on the cheese, making sure to space them evenly.
  • Bake until egg whites and yolks are firm, approximately 12 to 14 minutes. Cut the tart into squares to serve.

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