Breakfast Quiches To Go Recipe

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Breakfast Quiches to Go

Nicole Bredeweg

By
@nikkitten

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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Rating:

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Prep:

25 Min

Cook:

20 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American