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)

63 Pinches

Nicole Bredeweg

West Olive, MI

Updated on Feb 1, 2011

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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prep time 25 Min

cook time 20 Min

method Bake

yield

Ingredients

16 ounces refrigerated garlic butter crescent dinner rolls dough
8 ounces cream cheese, softened
3 - eggs
1/4 cup chopped onion
9 ounces frozen chopped spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella

How To Make breakfast quiches to go

Step 1

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

Step 2

Separate each can of crescent dough into 8 triangles. Press one triangle on bottom and up side of each muffin cup.
Step 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).
Step 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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