Breakfast Quiches to Go

Breakfast Quiches To Go Recipe

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Nicole Bredeweg


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!


★★★★★ 1 vote

25 Min
20 Min


  • 16 oz
    refrigerated garlic butter crescent dinner rolls dough
  • 8 oz
    cream cheese, softened
  • 3
  • 1/4 c
    chopped onion
  • 9 oz
    frozen chopped spinach, thawed, squeezed to drain
  • 1/4 tsp
  • 1/8 tsp
  • 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.

Printable Recipe Card

About Breakfast Quiches to Go

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

Show 2 Comments & Reviews

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