Bacon and Spinach Mini Breakfast Quiche
These delicious little mini spinach quiche feature an easy crescent roll quiche crust and are filled with spinach, bacon, and mozzarella cheese. Mini breakfast quiche are also ideal for brunch!
Servings: mini quiche
Ingredients
- 2 (8-ounce) cans refrigerated crescent roll dough
- 1 small yellow onion, diced
- 3 slices bacon, cooked and diced
- 3 large eggs
- 1 cup sour cream
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pinch ground nutmeg
- 1 (10-ounce) package frozen chopped spinach, thawed and well drained
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- Sautee chopped bacon and onions in a skillet until the onions are translucent and the bacon is cooked through. Drain off any excess bacon grease and allow to cool.
- Whisk the eggs well, and then whisk in the sour cream, salt, pepper, and nutmeg. Fold in the cooked and cooled bacon and onion mixture, thawed spinach, and mozzarella cheese.
- Spray 16 muffin cups with cooking spray or grease with butter, and press one triangle of crescent roll dough into each cup, sealing any holes, to form the crusts. Then fill each crust with about 3 tablespoons of the egg mixture.
- Bake at 350 degrees for approximately 20 minutes, until the crust is browned and a knife inserted in the center comes out clean. Serve warm.
Nutrition
Serving: 2mini quiches | Calories: 457kcal | Carbohydrates: 40g | Protein: 11g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Cholesterol: 131mg | Sodium: 538mg | Fiber: 2g | Sugar: 7g
