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BREAKFAST QUICHES TO GO Recipe

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This recipe for BREAKFAST QUICHES TO GO, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, January 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (8 oz. each) Phillsbury refrigerated garlic butter crescent dinner rolls (8 rolls each)
8 oz. cream cheese, softened
3 eggs
1 small onion chopped (1/4 cup)
9 oz. box chopped frozen spinach, thawed, and squeezed dry
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded mozzarella cheese (4 oz.)

Directions:
Directions:
1. Heat oven to 350. Spray 16 (2-3/4x1-1/4-inch) muffin cups with no-stick cooking spray.
2. Separate each can of crescent dough into 8 triangles. Press 1 triangle into bottom and up sides of each muffin cup.
3. In large bowl, beat cream cheese with electric 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 15-20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm

Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Freeze any leftovers. Take out of freezer and pop in microwave for 30 seconds.
Wonderful with fruit salad.

 

 

 

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