Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini

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Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini 1

I’ve mentioned before that Shawn works a little bit of a strange schedule, which leaves me on my own for dinner a few nights each week. Since the time we have to share meals together is at a premium, we’ve recently started a new tradition of eating breakfast together on Sundays.

I love typical breakfast foods, but sometimes they’re a pain to make. There’s nothing worse than standing over the stove making pancakes or manning the waffle iron while the rest of the family is already eating (or worse, having their food get cold while they wait for yours to be finished).

Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini 2
Luckily, with this baked egg tart, that isn’t a problem. One pan will serve 4-6 people and it’s all finished at the same time, perfect for families that actually want to eat breakfast together. It’s also great for entertaining any overnight guests that you have over the holiday season.

Even better, it only takes a few minutes to prepare, and easy enough to throw together pre-coffee. You can even slice up the vegetables vegetables and shred the cheeses the night before to make things even simpler in the morning.

Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini 3

Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini 4

Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini

Need a quick and easy way to cook breakfast for a crowd? This flavorful tart is perfect for entertaining overnight guests – and a warm way to send them off! Tarragon is strong, so a little goes a long way. It adds a unique, anis-like flavor to the tart that I love. If you can't find fresh tarragon, or if you don't like it, marjoram or thyme or make nice substitutions.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Lauren Keating


  • 1 can 8 oz Pillsbury® refrigerated crescent dinner rolls
  • 2 plum Roma tomatoes, cut into 1/4-inch slices
  • 1 small zucchini cut into 1/4-inch slices
  • ½ cup shredded Cheddar cheese
  • ½ cup cup shredded Swiss cheese
  • 2 sprigs fresh tarragon chopped


  • Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray.
  • Unroll dough on pan. Press out dough into 13x9-inch rectangle (do not separate into triangles); press perforations to seal.
  • Arrange tomato and zucchini slices in single layer on top of dough. Top with all remaining ingredients except eggs. Break each egg into custard cup or saucer; slip onto cheese, spacing eggs evenly.
  • Bake 12 to 14 minutes or until egg whites and yolks are firm, not runny. To serve, cut tart into 3 rows by 2 rows


This post was sponsored by General Mills/Land O’Lakes. I purchased the eggs myself but was compensated for creating this recipe, which can also be found on

By on November 9th, 2011

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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3 thoughts on “Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini”

  1. Sharing meals together is one thing I love to do with my family and friends so I can definitely see why you’d want to make as much time for it as possible! Love how easy this tart is!


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