Quiche Muffins for “Brinner”

No longer does brunch hold the prize for combo words of tasty reasons to eat eggs and drink spiked drinks. Courtesy of breakfast for dinner with some girlfriends last night, we hereby claim “brinner” as the new hip dining option. Along with indulging in strata, sweet potato hash, pumpkin bread with homemade apple butter and spiked hot cocoa, I contributed Quiche Muffins:

If you opt for bacon

Quiche Muffins

8 oz cream cheese, softened
5 teaspoons milk
2 eggs
1/2 cup cheese – I like sharp cheddar
3-4 chopped broccoli florets
1/3 chopped bell pepper
1 tsp minced garlic
1 tube (8 oz) refrigerated crescent rolls
3 cooked and crumbled bacon strips (optional)
Beat the cream cheese and milk until smooth. Add the eggs, cheese, broccoli, bell pepper and garlic. Mix well. Separate the refrigerated dough into 8 triangles. Press the dough into the bottom and up the sides of greased muffin cups. If using meat, place some in the bottom of the cups. Pour egg mixture into cups. Top with meat. Bake, uncovered, at 375 degrees F for 18-22 minutes or until a knife comes out clean. Serve warm.

Something that’s nice about this recipe is you can make it more or less healthful. I used reduced fat cream cheese, reduced fat cheddar, skim milk, and reduced fat crescent rolls. They still taste awesome with that creamy mouth feel, but there’s less guilt. And your guests will never know the difference!

Adapted from “Taste of Home Best Holiday Recipes 2007”

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