Breakfast Quiches to Go
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 184.4
- Total Fat: 12.4 g
- Cholesterol: 54.7 mg
- Sodium: 442.3 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.5 g
- Protein: 6.8 g
View full nutritional breakdown of Breakfast Quiches to Go calories by ingredient
Introduction
A lower fat version of the Pillsbury Bake-off winner. A lower fat version of the Pillsbury Bake-off winner.Number of Servings: 16
Ingredients
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2 pkgs Pillsbury Garlic Butter Crescent Rolls
1 pkg Neufchatel Cheese, 8 oz
3 Large eggs
1 Small Onion, chopped (1/4 cup)
1 pkg Spinach, frozen (9-10 oz)
1/4 tsp Salt
1/8 tsp Pepper
1 Cup Part Skim Mozzarella Cheese, shredded
Directions
Heat oven to 350°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.
Number of Servings: 16
Recipe submitted by SparkPeople user LARSEN95.
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.
Number of Servings: 16
Recipe submitted by SparkPeople user LARSEN95.