Cheesy Baked Egg Tart With Tarragon Tomato And Zucchini Recipe

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

Preparation

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.

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