Breakfast-to-go

In a conversation about food at work, a coworker mentioned an "egg basket" that her friend had made.  Not only was it delicious, but it saved well and was somewhat portable.  I looked around on the internet to see if any websites had posted recipes.  I didn't stumble across a recipe I wanted to do... some used wonton squares in muffin tins and dropped in an egg.  I went with this concept but adjusted it according to Star Market's inventory, my refrigerator's inventory, and the potential for freezing and reheating.

2 packs of reduced fat crescent rolls

1 dozen large eggs

sharp cheese (I used Cabot's reduced fat)

Salt and Pepper

Bacon, broccoli, sun dried tomatoes, sauteed onion--all chopped (this is what I had in my fridge, I would also try using mushrooms, ham, green onions, spinach, and anything else you could put in a quiche or omelet)

Preheat oven to 375.  Generously spray Pam on a regular sized muffin tin.  Unroll the crescent rolls and press one triangle into each cup.  I pressed the seams together and made sure to line the whole cup as best as possible.  Bake crescent rolls in the muffin tin for about 8 minutes, until the cups are not soggy/raw.  Meanwhile, chop or shred the cheese--I used about a teaspoon of cheese per cup, but adjust to your preference.  Beat the eggs in a bowl and season with salt and pepper.  When the crescent rolls/cups come out of the oven, fill with a bit of cheese and the other add-ins of your choice.  I used different combinations of the ingredients I had.  Pour eggs on top of the toppings in the cup.  When baked, the crescent rolls did not reach the top of the muffin tin.  I filled the eggs over the the top of the crescent rolls, but not overflowing the actual muffin tin.  Put back into the oven for another 7-10 minutes until egg is cooked.  Take out of the oven, and cool for a while.  Use a knife to loosen the sides and remove from the muffin tin.  

Enjoy!