Breakfast Quiches to Go

Mom2Rose's Note:

Source: Pillsbury Bake-Off Contest "All the great flavors of quiche are combined in a hand-held crescent cup."

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Serves: 16

Yield: 16.0 quiches

• 2 (8 ounce) cans pillsbury refrigerated garlic butter crescent dinner rolls (8 rolls each)
• 1 (8 ounce) package cream cheese , softened
• 3 eggs
• 1 small onion , chopped (1/4 cup)
• 1 (9 ounce) box frozen spinach , thawed, squeezed to drain
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• 1 cup shredded mozzarella cheese (4 oz)

Directions:

1. Heat oven to 350°F
2. Spray 16 (2 3/4x1 1/4-inch) muffin cups with non-stick cooking spray.
3. Separate each can of crescent dough into 8 triangles.
4. Press 1 triangle on bottom and up side of each muffin cup.
5. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in onion, spinach, salt and pepper until well mixed.
8. Fold in cheese.
9. Fill each cup to the top with egg mixture (do not overfill).
10. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown.
11. Remove from pan; serve warm.

Reviews

[arkie.hunt]

I had this at a brunch and it was really delicious. Can't wait to make it myself.

[Chef #1051706]

I made this for Thanksgiving breakfast, it is delicious, easy and fun to eat. I served it with crispy bacon and fresh fruit. Everyone loved it. It will be a recipe that I make over and over again.

[Manami]

Hello Sarah, this recipe is great! We made them for Father's Day, when we had a small brunch and these were the WOW factors. We have an all Cuban community of residents' here at the nursing home with the exception of a few and they just loved them! I used 4 oz onion & chive cream cheese & the other 1/2 plain & also added a pinch or two of red pepper flakes for that extra kick! Then a little nutmeg for the spinach but just a tiny bit. I loved the recipe and I hope your not upset with me tweaking it a bit Thanks for posting, this one is a keeper and is going to be a part of the Cafe Ponce's Menu. Hugz, Diane :)