Mini Breakfast Quiches to Go
Ingredients
- 2 cans Pillsbury™ refrigerated garlic butter crescent dinner rolls (8 rolls each)
- 1 pkg cream cheese (8 oz.) softened
- 3 Eggs
- 1 small onion chopped (1/4 cup)
- 1 box Frozen Chopped spinach thawed, squeezed to drain
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1 cup Mozzarella Cheese
Instructions
- 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.
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