Potato, Ham and Cheese Crescent Quiches
You’re going to love how easy and delicious these Potato, Ham and Cheese Crescent Mini Quiches are! I used Pillsbury Crescents for the “crust” of the quiche which totally turns up the yummy factor for this handheld breakfast!
Servings: 12 Mini Quiches
- 8 oz Pillsbury Crescent Rolls 1 can
- 6 large eggs
- 1/2 cup half and half
- 1/2 cup ham cooked and diced
- 3/4 cup shredded cheddar cheese
- 1/2 cup potatoes cooked and diced - approximately one potato
- salt and pepper to taste
Preheat oven to 375°F.
Remove crescent rolls from can and cut each crescent roll in half. (You will end up with two extra crescent rolls that you can either use for round two or just roll up, bake and enjoy.)
Whisk together eggs, half and half, ham, cheese, potatoes, salt and pepper.
Divide mixture evenly between the wells of the muffin tin.
Make sure that there is at least a quarter inch between the egg mixture and the top of the tin because the eggs increase in size as they cook up.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Calories: 158kcal | Carbohydrates: 9g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 298mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg