Spicy Egg Bake

Spicy Egg Bake

The original recipe came off the tasteofhome web site, but I did modify it substantially. This is great for breakfast or brunch.

Ingredients:

• 1/2 tube (4 oz.) crescent rolls 
• 4 eggs 
• 1/4 cup milk 
• 1 cup browned ground beef 
• 1 tbsp. butter 
• 1/4 cup shredded cheddar cheese 
• 1/4 cup shredded Monterey Jack cheese 
• 1/4 cup salsa 
• 1/4 cup white onion diced small 
• garlic, 
• sea salt 
• black pepper to taste 

Directions:

• Brown the ground beef, onion and spices together. 
• Drain if needed. 
• Unroll crescent roll dough and place in the bottom of an 8 in. x 8 in. glass baking dish. 
• Whisk together the eggs and milk. 
• Melt butter in a skillet and cook the eggs over medium heat until they are almost set. 
• Sprinkle the meat mixture over the dough. 
• Layer the eggs over the meat
• Add the cheeses and salsa on top. 
• Bake uncovered at 375 degrees for 25 minutes.

The cheese should be melted. 2 servings

Zucchini Fries

nonstick cooking spray
1 1/2 cups bread crumbs
3/4 cup shredded Parmesan Cheese (2 1/4 oz.)
1 1/2 tspns. Italian seasoning
1/4 tsp. cayenne pepper
2 eggs
2 large zucchini, halved crosswise then cut into 1/2 inch wedges

Preheat oven to 450 with one rack in upper third and 2nd rack in lower third

Lightly coat 2 rimmed baking sheets with cooking spray.

In a wide, shallow dish, mix bread crumbs, Parmesan cheese, Italian seasoning, cayenne pepper. In a medium bowl, beat 2 eggs.

Working with one wedge at a time, dips wedges in the egg, then the seasoning mixture. Press mixture into the wedge to make sure it adheres. Arrange wedges on baking sheets - 1/2 of wedges on each sheet. Place each baking sheet on a separate rack. Bake 10 minutes. Flip each wedge over and place baking sheets back in the oven on the opposite shelf. Bake 10 more minutes.