Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini

 

Our easy baked egg tart is made with Pillsbury crescent rolls, tomatoes, zucchini and cheddar and swiss cheeses for a tasty breakfast or brunch.

What you will need

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 shredded Swiss cheese

2 sprigs fresh tarragon, chopped

6 Land O’Lakes® cage-free all-natural eggs

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