Perfect for a portable breakfast or a comfy brunch in bed! These Crescent roll quiche cups are filled with broccoli, bacon, and Kerrygold Dubliner cheese then topped with Pillsbury Crescent Rounds
¼teaspoonfreshly cracked black pepper (more or lessto your preference)
3Tablespoonsdry ranch dressing mix
4strips of baconwell cooked and crumbled (or 1/3 cup bacon bits)
⅓cupshredded Kerrygold Dubliner cheese (Swiss or Parmesan will worktoo)
1cupchopped broccolithawed from frozen or blanched
Instructions
Heat oven to 375 degrees F.
Brush six 1-cup ramekins lightly with olive oil (I used a Pampered Chef single serving stoneware pan)
Divide and layer bacon, broccoli, and cheese evenly throughout the 6 cups and set aside.
In a medium bowl, whisk together eggs, milk, salt, pepper, and ranch dressing mix.
Pour 1/2 cup egg mixture into each cup; Be sure not to overfill the cups, as eggs will rise during cooking.
Place into heated oven and cook for 25 minutes. Carefully remove pan from oven and place one Crescent Round onto the top of each quiche cup. (You'll have 2 unused rolls that you can bake on an ungreased sheet pan, if desired.) Return pan to oven and cook for another 11-13 minutes, or until tops are golden brown.
Remove pan from oven and place it on a wire rack to cool for 5 minutes before serving.