Breakfast Quiches to Go

All the great flavors of quiche are combined in a hand-held crescent cup. It’s perfect for families on the go.


  • 2 8-ounce cans Pillsbury refrigerated garlic butter crescent dinner rolls (8 rolls each)
  • 1 (8 ounces package) cream cheese, softened
  • 3 eggs
  • 1 small onion, chopped (1/4 cup)
  • 9 ounces frozen chopped spinach, thawed, squeezed to drain
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded mozzarella cheese (4 ounces)


  1. Heat oven to 350°F. Spray 16 (2¾-by-1¼-inch) muffin cups with no-stick cooking spray.
  2. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
  3. 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).
  4. 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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