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