Potato, Ham and Cheese Crescent Mini 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!
I am always, always looking for ways to kick our morning routine up a notch. My kids have never been the “We LOVE cereal!” types. They always want something hot, something tasty, and something fast. There’s a lot of playing to be done in the morning if you’re Reece and Bryce 🙂
Last week I was searching through the fridge looking for something, anything, that would be well received by the boys. I spotted a roll of Pillsbury Crescents and an idea formed. The boys and I {HEART} quiches – especially mini quiches. I love how easy they are to make and any meal that is handheld is always a hit with the kids.
The crescent crust totally took these quiches to a whole new level of yumminess! Reece ate one for breakfast and as soon as he got home from school he requested TWO for his afternoon snack. Yeah, these didn’t last long but they sure were good while they did!
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I cut each crescent roll triangle in half and pressed it into the bottom of each muffin tin. It makes the quiches so much easier to hold!
I added some potatoes, ham and cheese because, well, those are one of my boys’ favorite breakfast combinations! You could totally use cooked sausage or bacon and any type of cheese that works for you and your family. These are so easy to make and fun to eat 🙂
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!
Course Breakfast Cuisine American Keyword potato ham and cheese crescent quiches Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 12 Mini Quiches Calories 158kcalIngredients
- 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
Instructions
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.
Enjoy immediately!
Nutrition
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
More of our favorite family-friendly recipes:
Chicken Cordon Bleu Crescent Rolls
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