Breakfast on the go usually means a packaged granola bar, a piece of fruit or something even less desirable. Even if you have time to prepare breakfast food before morning, what’s the plan if you’re on the go – take a stack of pancakes in the car? If you’re stuck for a solution, Randall Beans is here to help. Food blogger Nicole Folgate gives us this recipe for bite-size quiche that are the perfect start to a busy day.

For these mini quiche-lettes, canned crescent roll dough is used to give a flaky substitute for pastry crust. Filling out the inside is a mixture of egg, cream cheese, peppers and onions and black beans. As with just about any quiche, you can add or subtract the veggies of your choice – replace them with spinach, mushrooms or tomatoes for a change in flavor and texture.

Though beans may not be the first food you think of when breakfast comes to mind, they definitely have a place in this dish. So go ahead and plan your meals for the week – just don’t neglect the value of a fast and easy breakfast to get your day started.


Grab and Go Black Bean Quiche


  • 2 cans (8 oz each) refrigerated crescent roll dough (8 rolls per package)
  • 4 ounces cream cheese, softened
  • 1/4 cup half and half
  • 3 large eggs
  • dash of hot sauce, optional
  • 1/4 cup chopped green onions
  • 1/2 cup chopped green peppers
  • 1 cup cooked black beans
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded colby jack cheese


  1. Heat oven to 325°F. Spray 16 muffin cups with nonstick cooking spray. Unwrap crescent rolls and press each one into the muffin tin to form a cup. Later on, you will be pouring the egg mixture into each cup so make sure there are no holes or gaps.
  2. In large bowl, beat cream cheese until smooth. It is very important that the cream cheese is softened or the quiche filling will have lumps.
  3. Add eggs, one at a time, beating well after each addition. Gently stir in green onion, green peppers, black beans beans, salt, pepper, and cheese.
  4. Fill each cup to the top with the egg mixture. The easiest way to do this is using a spring action cookie scoop. Using a scoop also ensures there is an equal amount of egg and filling ingredients in each cup, otherwise all of the heavier ingredients like the beans and peppers will sink to the bottom.
  5. Bake quiches 20-­25 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
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