Friday, January 7, 2011

Breakfast Quiches To Go

I made these this morning for our monthly department breakfast. They were pretty easy, and tasted great!
Taste: Delicious! Great flavors of spinach, onions and cream cheese.
Texture: The crescent rolls cooked perfectly and the quiche was really cheesy. 
Would I make this again?: Yes, if I needed a brunch or appetizer recipe!
Breakfast Quiches to Go
Found: Food Network

2 cans (8 oz. each) Pillsbury® refrigeratedgarlic butter crescent dinner rolls (8 rolls each)
1 package (8 oz.) cream cheese, softened
3 eggs
1 small onion, chopped (1/4 cup)
1 box (9 oz.) frozen spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz.)

Heat oven to 350 degrees F. Spray 16 (2 3/4 x 1 1/4-inch) muffin cups with cooking spray.
Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
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).
Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. High Altitude (3500-6500 ft): Bake 18 to 23 minutes.

Remove from pan. Serve warm.

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