Breakfast Quiche to Go

pillsbury recipe

Breakfast Quiche to Go

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)

  • 1

    package (8 oz) cream cheese, softened

  • 3


  • 1

    small onion, chopped (¼ cup)

  • 1

    box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

  • ¼

    teaspoon salt

  • teaspoon pepper

  • 1

    cup shredded mozzarella cheese (4 oz)


1 Heat oven to 350°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.


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