Breakfast

Muffuletta Quiche Cups is for Breakfast, Snack.

Muffuletta Quiche Cups takes 15 minutes to prepare.

Muffuletta Quiche Cups takes 15 minutes to cook.

Muffuletta Quiche Cups makes 8 servings.

The ingredients for Muffuletta Quiche Cups are:

1 can (8 oz) Pillsbury� Place �N Bake� refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury� refrigerated crescent dinner rolls
3 tablespoons finely diced ham
3 tablespoons finely diced salami
1/2 teaspoon dried oregano leaves
2 eggs
2 tablespoons half-and-half
1/8 teaspoon red pepper sauce
1 cup shredded provolone cheese (4 oz)
2 teaspoons chopped fresh Italian (flat-leaf) parsley

Here is how you make Muffuletta Quiche Cups:

Heat oven to 375�F. Spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco� Original No-Stick Cooking Spray. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup. In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended. Spoon about 1 tablespoon cheese into each muffin cup. Top each with about 1 rounded tablespoon ham mixture. Divide egg mixture evenly among muffin cups (about 1 tablespoon each). Top with remaining cheese. Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm. Serving Size:?Makes 8 cupsNumber of Servings: 8Recipe submitted by SparkPeople user SADIE78.

The nutritional information for Muffuletta Quiche Cups is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 370.5

• Total Fat: 22.4 g
• Cholesterol: 72.1 mg
• Sodium: 804.9 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 0.5 g
• Protein: 12.7 g