Friday, March 6, 2009

Breakfast Quiches to GO

Breakfast Quiches to Go
"All the great flavors of quiche are combined in a hand-held crescent cup."

25 Min
45 Min
Original recipe yield 16 appetizers

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

Heat oven to 350 degrees F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO Original No-Stick 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. Remove from pan. Serve warm.

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