Breakfast Quiches to Go
Prep Time: 25 Min
Total Time: 45 Min
2cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
1package (8 oz) cream cheese, softened
3LAND O LAKES® Eggs
1small onion, chopped (1/4 cup)
1box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1cup shredded mozzarella cheese (4 oz)
- Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick 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.
If you cannot find the garlic butter crescents, either add minced garlic to the egg mixture or use garlic cream cheese spread. I melted some butter and brushed it on crescent dough and sprinkled with garlic before forming them in the muffin cups.
These freeze great. Let them cool completely, then put them in a zip lock bag and put them in the freezer. Wrap the zip lock bag with tin foil and it seems to protect them from freezer burn. Let them thaw naturally at room temperature and then reheat. Yum! Great to grab when leaving for work.