Easy Breakfasts-Southwest Egg Cups (226 cal)

1 can crescent rolls
1 (4-ounce) can mild green chiles, drained and stemmed
8 oz Monterey Jack cheese, coarsely grated
6 large eggs, lightly beaten
1 cup sour cream
salt and pepper
Salsa, additional sour cream, and avocado for serving, optional

Pre-heat the oven to 375 degrees and spray each muffin pan cup with non-stick cooking spray.

Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.

Cut dough into 12 squares. Gently press squares into 12 muffin cups, shaping edges to form rims 1/4 inch high. Spoon half of cheese evenly into dough-lined cups.

Whisk the eggs with the sour cream in a large bowl until blended. Add green chiles and season with salt and pepper.

In a pan, heat a tbsp of oil and cook eggs until about 75 % done. It should be firm but still gooey.

Place a spoonful of scrambled egg in each crescent cup and bake for 10 minutes in a pre-heated 375 degrees oven. Top with remaining cheese and bake an additional 5 minutes.

Allow the crescent eggs cups to cool slightly and remove it from the pan and serve (if you found difficult to take out the cups from a pan, run a knife on the sides and remove the scrambled egg cups gently).

Serve with salsa, sour cream, and avocado, if desired.

Makes 12 servings.