Our easy baked egg tart is made with Pillsbury crescent rolls, tomatoes, zucchini and cheddar and swiss cheeses for a tasty breakfast or brunch.
For best results, bake this tart on a pan with sides in case one or more eggs accidentally slide off tart as you transfer it to the oven.
The eggs whites will be very glossy even after they are baked and may appear raw. To prevent overcooking, gently poke egg whites with a spoon to see if they are firm.
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