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Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini

By Lauren Keating On 11/09 3 Comments

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

Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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.

Ingredients

  • 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
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup cup shredded Swiss cheese
  • 2 sprigs fresh tarragon, chopped

Instructions

  1. Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray.
  2. Unroll dough on pan. Press out dough into 13x9-inch rectangle (do not separate into triangles); press perforations to seal.
  3. 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.
  4. 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
© Lauren Keating
Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini 4

 

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 BettyCrocker.com.

Tagged with: sponsored3 Comments

« Roasted Root Vegetables with Blue Cheese Vinaigrette
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Comments

  1. joanne says

    11/09 at 1:42 pm

    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!

    Reply
  2. Christine says

    11/09 at 12:39 pm

    Hi Lauren, Your Baked Tart recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. Congrats again!! 🙂 To play, go here: http://knapkins.com/guess_games/454?source=blog

    Reply
  3. Chris @ TheKeenanCookBook says

    11/09 at 8:06 am

    Hahah – I hate that problem too, cooking waffles or pancakes while everyone else eats. Love this tart. Making me hungry, I haven’t had breakfast yet.

    Reply

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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

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