Chorizo Cheddar Crescent Bake
Got a morning crowd to feed? This easy egg bake serves eight and is packed with cheddar cheese and chorizo, then topped in fresh avocado, tomato and cilantro. Plus, it’s the perfect make-and-take breakfast for brunch potlucks or family get-togethers.MORE+LESS-
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
oz ground chorizo sausage
cup chopped red bell pepper
clove garlic, finely chopped
cup shredded cheddar cheese (4 oz)
oz (from 8-oz package) cream cheese, cubed and softened
avocado, pitted, peeled and cut into 16 slices (about 1/2-inch)
tablespoons finely chopped fresh cilantro
Heat oven to 375°F. Unroll dough, and press into bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. If using crescent rolls, press perforations to seal. Prick all over with fork.
Bake 7 to 9 minutes or until dough is set but not browned.
Meanwhile, heat 10-inch skillet over medium heat; add chorizo, onion and bell pepper. Cook 5 to 6 minutes, stirring to break sausage in pieces, until no longer pink. Stir in garlic; cook about 1 minute or until fragrant. Drain.
Top partially baked crust with sausage mixture and shredded cheese. In blender, place eggs, cream cheese and salt. Cover and blend 60 to 90 seconds or until mixture is smooth; pour over sausage and cheese.
Bake 15 to 20 minutes or until eggs are set and crust browns. Top with tomato, avocado and cilantro.
- Partially baking ensures an evenly cooked, sturdy crust that will hold and serve well.
- Craving more toppings? Try sour cream, sliced green onions or sliced jalapeño chiles.
Serving Size: 1 Slice
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.