Looking for an easy recipe to make anytime?
That’s right, this recipe will work for breakfast, lunch OR dinner! 
What you will need to make
Cheesy Egg Cups
(makes 8)
1 tube of crescent-roll dough
4 eggs
1/2 cup half-n-half or milk
veggies &/or meat of your choice, chopped.
2 slices of American cheese, quartered.
butter
Preheat oven to 375 degrees.
Butter 8 sections of the muffin pan
(pro-tip: use the outer sections to ensure they cook evenly)
Lightly scramble eggs & milk, I add spinach during this step.
Once your veggies are chopped, you are ready to assemble!
Unroll each “crescent” and shape into each muffin-section.
Be careful to not overload the cups (like I did below… oops).
Place the muffin tin onto a baking sheet into the 375 degree oven for 10 minutes.
When the 10 minutes are up, remove from the oven.
Place quartered cheese slices on top of each egg-cup.
Place the cheese-covered egg cups back into the 375 degree oven for another 5-7 minutes.
Until they look like this…
Yum!!
Carefully remove each egg cup with a fork…
Enjoy with your favorite hot-sauce… and breakfast stout!
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