Shelly's Recipe

BREAKFAST QUICHES TO GO

Category: Breakfast Casseroles

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

Preheat oven to 350. Spray 16 (2 3/4x1 1/4-inch) muffin cups with 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.