breakfast quiches to go

Name: Breakfast Quiches to Go
Prep time: 25 min
Cook time: 20 min
Cuisine: American
Ingredients: 16 ounce(s) refrigerated garlic butter crescent dinner rolls dough; 8 ounce(s) cream cheese, softened; 3 - eggs; 1/4 cup(s) chopped onion; 9 ounce(s) frozen chopped spinach, thawed, squeezed to drain; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1 cup(s) shredded mozzarella

(1 rating)

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Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

Thank you, Pillsbury, again! This was FABULOUS. I took leftovers to work, and everyone who smelled it was slavering. Well, ok, how about REALLY EAGER to get the recipe? Here it is!

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(1 rating)

prep time 25 Min

cook time 20 Min

method Bake

Ingredients For breakfast quiches to go

16 oz

refrigerated garlic butter crescent dinner rolls dough
8 oz

cream cheese, softened
3

eggs
1/4 c

chopped onion
9 oz

frozen chopped spinach, thawed, squeezed to drain
1/4 tsp

salt
1/8 tsp

pepper
1 c

shredded mozzarella

How To Make breakfast quiches to go

1
Heat oven to 350*F. Spray 16 muffin cups with cooking spray.

2
Separate each can of crescent dough into 8 triangles. Press one triangle on bottom and up side of each muffin cup.
3
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).
4
Bake 15 - 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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