Prep Time 25 min
Cook Time 15 Min
Servings 16
Difficulty Easy

Ingredients

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

Directions

  • Step 1

    Heat oven to 350°F. Spray 16 (2 3/4 x 1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.

  • Step 2

    Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.

  • Step 3

    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).

  • Step 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. Serve warm.

  • Step 6

    Bake 18 to 23 minutes.

Serving size
(1 muffin quiche)

  • Calories 200
  • Calories from Fat130g
  • Total Fat 14g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 55mg
  • Sodium 400mg
  • Potassium 0mg
  • Total Carbohydrates 12g
  • Dietary Fiber 0g
  • Sugars 1g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet