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.
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
- ½ cup shredded Cheddar cheese
- ½ cup cup shredded Swiss cheese
- 2 sprigs fresh tarragon chopped
Instructions
- 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