Janet's 5 Cheese Spinach Quiches

You Need:
2 - 6 count "big"refrigerated crescent rolls
2 cups of Eggbeaters
1 box frozen chopped spinach
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 cup "Mexican" shredded cheese
1 8 oz. package of lite softened cream cheese

To Do:
1. Heat oven to 350°F. Use silicon muffin cup pan or no-stick spray on a traditional metal pan.
2. Put 1 large crescent dough roll into each muffin cup. Place the large part of the triangle into the cup, tear off the smaller points, and use that dough to fill in gaps. Use the remaining dough from that triangle to twist out into a long twisted "snake". Pinch that around the top of the cup so that each cup looks like Big Bird's nest.
3. In large bowl, mix the softened cream cheese, 2 cups of Eggbeaters, and the three different shredded cheeses.
4. Thaw the spinach, rinse, and drain. Add it to the cheese and egg mixture in the bowl. Mix well.
5. Fill each crescent dough nest to the top with mixture.
6. Bake 15 to 20 minutes or until edges of dough are golden brown and fork inserted in center comes out clean.
7. Remove from pan.

Serve warm and enjoy!