Makes 8
preheat to 365 (375)
For the egg custard:
4 eggs
½ cup half-and-half (or heavy cream)
¼ cup grated parmesan
¼ tsp salt (or little more)
Freshly ground pepper
For the filling:
1 cup frozen spinach (½ cup when thawed)
Cooked bacon, sautéed onion or feta cheese are recommended add-ins for more savory flavor
For assembly:
open a can of crescent roll dough and arrange 1 triangle to fill each of 8 muffin pan cups
put spinach and filling inside cups
Pour the egg custard over
Bake 25 min until set
Crescent roll dough is a versatile ingredient that can be used for more than just baking crescent rolls. One creative way to use it is to make egg cups! These easy and delicious breakfast bites are made by baking crescent roll dough in a muffin tin with your favorite fillings. The crescent rolls will be soft and slightly chewy, unlike the flaky pie crust used for quiche, giving your egg cups a unique texture and flavor. Experiment with different fillings to create your own delicious breakfast masterpiece! ingredients (8 cups): For the egg custard: 4 eggs ½ cup half-and-half (or heavy cream) ¼ cup grated parmesan ¼ tsp salt (or little more) Freshly ground pepper For the filling: 1 cup frozen spinach (½ cup when thawed) Cooked bacon, sautéed onion or feta cheese (recommended add-ins for more savory flavor) For assembly: 1 canned crescent roll dough Unsalted butter --------------- quiche muffins, quiche cups, quiche crescent cups, spinach mini quiche, crescent roll quiche, quiche in a muffin tin, crescent roll breakfast, crescent roll recipes, canned crescent dough recipes, crescent roll ideas 계란머핀, 에그머핀, 달걀머핀
Bake at 365 for 25 min
https://www.msn.com/en-us/foodanddrink/cookingschool/easy-mini-quiche-with-crescent-roll-crust/vi-AA1YBA5i?ocid=socialshare
