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Spicy Egg Bake

 Spicy Egg Bake
“This family favorite makes a wonderful brunch dish served with muffins and fresh fruit.” It’s also a great way to use up extra taco meat. Adjust the heat by choosing a hotter or milder salsa. Michelle Jibben - Springfield, MN
8 ServingsPrep/Total Time: 30 min.


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 10 eggs
  • 1/3 cup water
  • 3 tablespoons butter
  • 1-1/2 cups prepared taco meat
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup salsa


  • Unroll crescent roll dough into a greased 13-in. x 9-in. baking dish.
  • Seal seams and perforations; set aside.
  • In a small bowl, whisk eggs and water. In a large skillet, heat
  • butter until hot. Add egg mixture; cook and stir over medium heat
  • until eggs are almost set. Remove from the heat.
  • Sprinkle taco meat over dough. Layer with eggs, cheeses and salsa.
  • Bake, uncovered, at 375° for 14-16 minutes or until bubbly and
  • cheese is melted. Yield: 8 servings.
Nutritional Facts: 1 piece equals 481 calories, 32 g fat (14 g saturated fat), 327 mg cholesterol, 981 mg sodium, 19 g carbohydrate, 3 g fiber, 30 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling

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