Breakfast Quiches to Go
Recipe from the August 2012 Newsletter
Serves 16
Ingredients:2 (8-ounce) packages Pillsbury refrigerated garlic butter crescent dinner rolls (8 rolls each)
1 (8-ounce) package cream cheese , softened
3 land o lakes eggs
1 small onion , chopped (1/4 cup)
1 (9-ounce) package green giant frozen chopped spinach , thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)
Directions:
1 Heat oven to 350 degrees F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO Original No-Stick Cooking Spray.
2 Separate each can of crescent dough into 8 triangles. Press 1 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 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
Source: pillsbury.com
2 Separate each can of crescent dough into 8 triangles. Press 1 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 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
Source: pillsbury.com
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