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Nov 6, 2013
Categories: Breakfast & Brunch

Potato, Ham and Cheese Crescent Quiches

Mom on Timeout

Cook: 20 mins  

These Potato, Ham and Cheese Crescent Quiches make for a delicious breakfast or snack!!

  • 1 can Pillsbury Crescent Rolls
  • 6 large eggs
  • 1/2 cup half and half
  • 1/2 cup diced, cooked ham
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup diced cooked potatoes (approximately one potato)
  • salt and pepper to taste
  1. Preheat oven to 375°F.
  2. 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.)
  3. Whisk together eggs, half and half, ham, cheese, potatoes, salt and pepper.
  4. Divide mixture evenly between the wells of the muffin tin.
  5. 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.
  6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Enjoy immediately!

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