breakfast quiches to go
(1 rating)
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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
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16 ozrefrigerated garlic butter crescent dinner rolls dough
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8 ozcream cheese, softened
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3eggs
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1/4 cchopped onion
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9 ozfrozen chopped spinach, thawed, squeezed to drain
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1/4 tspsalt
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1/8 tsppepper
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1 cshredded mozzarella
How To Make breakfast quiches to go
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1Heat oven to 350*F. Spray 16 muffin cups with cooking spray.
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2Separate each can of crescent dough into 8 triangles. Press one triangle on bottom and up side of each muffin cup.
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3In 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).
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4Bake 15 - 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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