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I have been searching for an easy portable breakfast for my husband. I wanted it to be filling, yet easy to heat up and go. I came across this recipe from Pillsbury and decided to tweak it a bit.
They were very easy to make. I took crescent dough and laid them in a muffin tin.
Then I mixed up the rest of the ingredients in a bowl. I don’t mind a lot of spinach, however if you do I would recommend half of a pack instead of the whole bag.
On the ones I made for my husband I added bacon to the bottom of the cups before I poured in the egg mix.
Just spoon in the mixture and bake for 15 minutes. They are very good reheated also. Just 30 seconds in the microwave.
Quiche To Go
- 2 cans crescent dinner rolls (8 rolls each)
- 1 package cream cheese, softened
- 3 Eggs
- 1 small onion, chopped (1/4 cup)
- 1 box frozen chopped spinach, thawed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded mozzarella cheese
- Heat oven to 350°F. Spray muffin cups with cooking spray.
- Separate each can of crescent dough into 8 triangles. Put 1 triangle in each muffin cup.
- In bowl, mix cream cheese with eggs, one at a time, beating well after each addition. Add onion, spinach, salt and pepper, and cheese. Put bacon on top of the crescent dough if using bacon. Fill muffin cups, but don’t over fill.
- Bake 15 or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm or reheat in the microwave.
Thanks for stopping by, for more great DIY tips and tricks check out my new site FrugallyBlonde.com.