Categories: Breakfast
Ingredients
- 2 (8 ounce) cans Pillsbury® refrigerated garlic butter or plain crescent dinner rolls
- 1 (8 ounce) package cream cheese, softened
- 3 Eggland's Best eggs
- 1 small onion, chopped
- 1 (9 ounce) box Green Giant® frozen chopped spinach, thawed, squeezed to drain
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded mozzarella cheese
- Bacon bits
Directions
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Heat oven to 350 degrees F. Spray 16 (2 3/4×1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.
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Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
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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).
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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.
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*I omit the onion and add bacon bits. I also use whatever shredded cheese I have on hand.