These are perfect for a weekend brunch, and any leftovers make for a quick (reheated in the microwave for 40 seconds) breakfast to go.

Ingredients:

• 2 cans of crescent rolls
• 12 eggs
• S&P
• bacon, cooked & crumbled
• 1 green onion, diced
• Colby jack cheese, shredded

Preparation:

Preheat oven to 375 degrees and spray a muffin tin with non-stick spray (I used both a jumbo muffin tin and a standard sized muffin tin). For the jumbo size muffins, use 2 triangle sections of the crescent rolls and for the regular size, use one. Press into the bottom of the pan and up the sides, and if it stretches thin, it’s okay as it fluffs up when baking. Bake for 8-9 minutes. Once done baking, remove from the oven and using the back of a spoon, press the puffed up crescent roll down and onto the sides of the pan.

While the crescent rolls are baking, scramble the eggs and season with salt and pepper. As the eggs begin to cook, stir in crumbled bacon. Spoon the scrambled eggs and bacon into the muffin cups, top with a bit of cheese and sprinkle with green onions before returning to the oven for 2 minutes. Remove from the oven and serve immediately.

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