Breakfast Quiches to Go

Breakfast Quiches To Go Recipe

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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!

Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1Heat oven to 350*F. Spray 16 muffin cups with cooking spray.
2Separate each can of crescent dough into 8 triangles. Press one triangle on bottom and up side of each muffin cup.
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).
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.

About Breakfast Quiches to Go

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