Breakfast Quiches To Go

By sarahstpierre

Calories 197
Calories from Fat 126
Total Fat 14g
Saturated Fat 6.1g
Cholesterol 60mg
Sodium 429mg
Potassium 42mg
Total Carbohydrates 12.6g
Dietary Fiber 0.2g
Protein 6.3g
Sugars 1.5g

Ingredients

• 2 (8 ounce) cans refrigerated garlic butter crescent dinner rolls
• 1 (8 ounce) package cream cheese, softened
• 3 eggs
• 1 small onion, chopped
• 1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup shredded mozzarella cheese

Details

Servings 16
Preparation time 25mins
Cooking time 70mins

Preparation

Step 1

1. Heat oven to 350 degrees F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with 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.