Crescent Roll Quiche
Filled with sausage, cheese and eggs our Crescent Roll Quiche Cups recipe is a quick and easy breakfast idea. Great for on the go, charcuterie boards, brunches, and more.
Servings: 8 cups
- 1 package Crescent roll dough
- 4 eggs
- 1/4 cup sausage cooked
- 1/4 cup cheddar cheese shredded
- 1/4 cup mozzarella cheese shredded
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Non-stick baking spray
Preheat the oven to 375 degrees F.
Spray each muffin well with non-stick spray.
Open the crescent roll package and remove the dough. Carefully separate the dough on the perforated lines.
Add one triangle to each muffin tin. Press or pinch the dough together to close any gaps.
Crack the eggs into a small bowl. Season with the salt and pepper and mix with a fork.
Distribute the sausage evenly between the muffin cups.
Add 4-5 tablespoons of egg mixture to each cup.
Divide the cheese evenly between the muffin cups.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing the egg cups from the pan.
- Cooked meats: bacon, ham, Italian sausage, kielbasa, breakfast sausage
- Cheese: Feta, goat cheese, Swiss, white cheddar, Gruyere
- Veggies (small dice): onions, mushrooms, spinach, broccoli, kale, peppers
- Use a standard-sized muffin pan.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days
- To freeze: place completely cooled quiches in a freezer-safe bag or container and freeze for up to 2 months.
- To reheat after freezing: thaw overnight in the fridge and microwave until they are warm all the way through. Straight from the freezer, you can bake or air fry at 325 degrees F for a few minutes.
Serving: 1cup | Calories: 178kcal | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 418mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg