Pillsbury Breakfast Quiches to Go
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 144.7
- Total Fat: 6.4 g
- Cholesterol: 41.3 mg
- Sodium: 452.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.3 g
- Protein: 7.8 g
View full nutritional breakdown of Pillsbury Breakfast Quiches to Go calories by ingredient
Introduction
This is a low-fat version of the quiche Pillsbury sent from their contest winners. Here are the changes I made:- I substituted the garlic butter crescent rolls for the reduced-fat ones.
- Fat-free cream cheese instead of the full-fat stuff.
- and Reduced-fat mozzarella instead of the full-fat cheese. This is a low-fat version of the quiche Pillsbury sent from their contest winners. Here are the changes I made:
- I substituted the garlic butter crescent rolls for the reduced-fat ones.
- Fat-free cream cheese instead of the full-fat stuff.
- and Reduced-fat mozzarella instead of the full-fat cheese.
Number of Servings: 16
Ingredients
-
-(2) cans Pillsbury reduced-fat crescent rolls
-(1) pkg. fat-free cream cheese
-(3) eggs
-1/4 c chopped onion
-(1) box frozen chopped spinach, thawed, squeezed to drain
-1/4 tsp salt
-1/8 tsp pepper
-1 c reduced-fat mozzarella cheese (4 oz)
Directions
1. Heat oven to 350 degrees. Spray 16- (2 3/4x1 1/4 inch) muffin cups w/ no-stick cooking spray
2. Separate each can of dough into 8 triangles and line the muffin cups.
3. In large bowl, beat the cream cheese w/ electric mixer on medum 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.
4. Fill each cup to the top with egg mixture(do not overfill).
5. Bake 15-20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
High Altitude(3500-6500 ft): Bake 18-23 minutes
Number of Servings: 16
Recipe submitted by SparkPeople user SFM130.
2. Separate each can of dough into 8 triangles and line the muffin cups.
3. In large bowl, beat the cream cheese w/ electric mixer on medum 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.
4. Fill each cup to the top with egg mixture(do not overfill).
5. Bake 15-20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
High Altitude(3500-6500 ft): Bake 18-23 minutes
Number of Servings: 16
Recipe submitted by SparkPeople user SFM130.