Potato, Ham and Cheese Crescent Quiches

By srumbel

You’re going to love how easy and delicious these Potato, Ham and Cheese Crescent Mini Quiches are! I used Pillsbury Crescents for the “crust” of the quiche which totally turns up the yummy factor for this handheld breakfast! I added some potatoes, ham and cheese because, well, those are one of my boys’ favorite breakfast combinations! You could totally use cooked sausage or bacon and any type of cheese that works for you and your family. These are so easy to make and fun to eat :)
from momontimeout.com

Ingredients

• 1 can Pillsbury Crescent Rolls
• 6 large eggs
• 1/2 cup half and half
• 1/2 cup diced, cooked ham
• 3/4 cup shredded cheddar cheese
• 1/2 cup diced cooked potatoes (approximately one potato)
• salt and pepper to taste

Preparation

Step 1

Preheat oven to 375°F.
Remove crescent rolls from can and cut each crescent roll in half. (You will end up with two extra crescent rolls that you can either use for round two or just roll up, bake and enjoy.) I cut each crescent roll triangle in half and pressed it into the bottom of each muffin tin. It makes the quiches so much easier to hold!
Whisk together eggs, half and half, ham, cheese, potatoes, salt and pepper.
Divide mixture evenly between the wells of the muffin tin.
Make sure that there is at least a quarter inch between the egg mixture and the top of the tin because the eggs increase in size as they cook up.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Enjoy immediately!
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