We liked the Tater Tot Breakfast Muffins, so I decided to try something similar with crescent rolls.
These seem to pop out of the wells easier than the Tater Tot Breakfast Muffins. If you have a newer muffin tin, you may not need to spray or grease the wells, but mine’s old. I wind up with quite a mess if I don’t.
For a creamier taste, try substituting half and half for the milk. If you do, add an extra tablespoon or two of half and half to make up for the extra thickness.
- 1 can crescent rolls
- 6 large eggs
- 1/4 cup milk
- 1/2 cup center cut ham, diced
- 3/4 cup shredded cheddar cheese
- 1/2 cup frozen shredded potatoes
- 2 Tablespoons onions, minced (optional)
- 1/4 cup mushrooms, diced (optional)
- 1/4 cup green or red peppers, diced (optional)
- 1/4 teaspoon pepper (optional)
- Heat oven to 400 degrees.
- Spray muffin tin with cooking spray or grease with shortening or butter.
- Cut each crescent roll in half and press into the bottom and up the sides of the wells of the muffin tin.
- Whisk eggs and milk, then stir in the rest of the ingredients.
- Pour mixture evenly into muffin tin wells on top of the crescent rolls.
- Bake for 20 minutes or until a toothpick inserted in the center is clean.
- There will be 2 extra crescent rolls and extra egg mixture depending on how many optional ingredients you use and the exact size of eggs. Extra large eggs, extra leftovers. These can be saved for a second batch or fried in a pan for a quick snack while you wait.
- To freeze cool completely and wrap each quiche in plastic wrap, then place in a freezer bag. This keeps the quiches from sticking together and helps prevent frost buildup.
- To heat from frozen, microwave for 1 1/2 to 2 minutes. 1 1/2 minutes works for me at full power in a 1250W microwave.