Breakfast Quiches to Go
Ingredients:
- 2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner
rolls (8 rolls each)
- 1 package (8 oz) cream cheese, softened
- 3 eggs
- 1 small onion, chopped (1/4 cup)
- 1 box (9 oz) frozen spinach, thawed, squeezed to drain
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded mozzarella cheese (4 oz)
Steps:
- Heat oven to 350 degrees F. Spray 16 (2 and 3/4 by 1 and 1/4 inch) muffin
cups with cooking spray.
- Separate each can of crescent dough into 8 triangles. Press 1 triangle on
bottom and up side of each muffin cup.
- 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).
- Bake 15 to 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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