On The Go Breakfast - Breakfast Quiches to Go

I found this breakfast to go recipe on Allrecipes.com. and it's from the Pillsbury Bake-Off (R) Contest. These hand-held crescent cups have all the great flavors of quiche, and are simple to make. This recipe calls for chopped spinach, but I'm sure that they would be great with other veggies of your choice. If your mornings are chaotic, try making them the night before and put in the fridge. In the morning grab your quiche and warm it up in the microwave at work.

Breakfast Quiches to Go

2 (8 ounce) cans Pillsbury(R) refrigerated garlic and butter crescent dinner rolls

1 - 8 ounce package cream cheese, softened

3 eggs

1 small onion, chopped

1 - 9 ounce box frozen chopped spinach, thawed, squeezed to drain

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup shredded mozzarella cheese

1. Heat oven to 350 degrees F. Spray 16 muffin cups with 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 a 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, 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 and serve warm.