Ingredients
1 tube (8 ounces) refrigerated crescent rolls10 large eggs, room temperature1/3 cup water3 tablespoons butter1-1/2 cups prepared taco meat1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese1 cup salsa
Preparation
Unroll crescent roll dough into a greased 13x9-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° until casserole is bubbly and cheese is melted, 14-16 minutes.
