I’m always looking for easy, dairy-free breakfast options. I envy the people who can just pop a hot pocket into the toaster oven and call it a day.
I’m also big on BIG breakfasts.
I need something substantial AND healthy AND delicious in the morning–cereal just doesn’t cut it. My husband loves healthy cereals like Kashi, but I think they taste like cardboard. I’m reminded of that Willy Wonka quote from Charlie and the Chocolate Factory: “Do you have any idea what breakfast cereal’s made of? It’s those little curly wooden shavings you find in pencil sharpeners.” Yep, pretty much. Sorry cereal lovers.
Usually, I’ll make a spinach and egg scramble in the morning. The whole process only takes five to ten minutes, depending on if I’ve had my coffee or not.
But here’s the thing–I also crave variety. When you are absolutely forbidden from having something in your diet, you need variety to make up for the the lack of it. So I changed up my spinach and egg scramble the other day to include some yummy crescent rolls, making pretty, tulip-shaped mini quiches that are perfect for on-the-go breakfasts.
These take a little extra time in the morning–but not much. They are super easy to make and fun to share. They would be a great addition to a weekend brunch!
I do my best to stay away from Pillsbury dough, because it usually contains dairy and hydrogenated oils. You can find dairy-free and trans-fat-free crescent rolls at Trader Joe’s and Whole Foods.
You can customize this recipe by adding your favorite veggie combination. Just make sure to not overfill each quiche. As you can see in the above picture, I added just a tiny bit of filling to each quiche cup and added egg to just below the edges of the dough. The egg mixture will rise. If you are adding tomatoes, make sure you press the liquid out of them on a paper towel, or else your quiche will be too watery. It’s up to you if you’d like to cook the veggies beforehand. I needed to sauté the spinach to fit in the quiche.
I plan on making these again soon with bacon and potatoes, yum!
- 1 can dairy-free crescent rolls
- Cooking spray
- 2 large eggs
- 1/8 teaspoon black pepper
- 1/8 teaspoon sea salt
- Cooked spinach, about a 1/4 cup (1 cup uncooked)
- 6 grape tomatoes
- 1/8 cup vegan cheese
- Preheat oven to 350 degrees Fahrenheit.
- Roll out the crescent roll dough onto a cutting board and seal the seams so it it is one seamless sheet of dough. You can use a rolling pin, but I just pinched the seams together with my fingers.
- Cut dough into six equal squares.
- Spray six cups of a regular size muffin tin with cooking oil.
- Place a dough square in each tin, making sure to center it so an even cup is formed. All four corners should be lying outside the cups.
- Add your choice of veggies. I quartered 6 grape tomatoes, then pressed them into a paper towel to absorb excess liquid. I sautéed a handful of spinach in a little olive oil and salt so it would fit in the quiche cups, then distributed all veggies equally.
- Add a sprinkle of vegan cheese, or another yummy ingredient, like fresh herbs or bacon.
- In a small bowl, whisk two large eggs together with salt and pepper. Pour a very small amount of egg mixture into each quiche cup and overtop of veggies, being careful not to overflow. Two eggs will distribute perfectly into the six quiche cups.
- Bake for 16 minutes, or until eggs are set. If needed, a couple extra minutes will not burn the dough, and eggs will set unless filled too full.