Individual Egg Bakes

By gilligan1963

Ingredients

• One package crescent roll dough (contains about 8 rolls)
• 4 eggs
• 1/4 cup skim milk
• 1 cup sliced mushrooms
• 1/3 cup diced red pepper
• 1 green onion
• 4 oz baby spinach
• freshly ground pepper
• 4 oz Jarlsberg light Swiss, shredded

Details

Servings 12
Preparation time 10mins
Cooking time 25mins
Adapted from shrinkingkitchen.com

Preparation

Step 1

Preheat the oven to 375F.
Spray a 12 serving muffin tin with cooking spray.
Pop open the crescent roll dough and spread it out on a floured surface.
Using a rolling pin, roll the dough out slightly.
Use a pizza slicer or a paring knife to cut the dough into 12 squares.
Press one square of dough into each muffin tin.
Heat a nonstick skillet over medium high heat. Spray with cooking spray.
Saute mushrooms, peppers and onion for a few minutes, till soft.
Add the spinach, saute one more minute.
In a bowl, whisk eggs, milk and pepper together.
Divide the vegetable mixture evenly between each muffin.
Repeat with the egg mixture.
Top each portion with shredded cheese.
Place in the oven and bake for 10-12 minutes.
Remove and serve! These are good both straight out of the oven and at room temperature.