Sally's Recipe Of The Week: Crescent Roll Breakfast Cups


Crescent Roll Breakfast Cups

Serves 4

Here is what you will need:

I can of black beans, you will have extra

8 eggs

2 to 3 cloves of garlic

1 tube of crescent rolls

1 jalapeno

cilantro for garnish

cooking spray

1 TBS Olive oil

Kosher salt and freshly ground pepper

Note: you can add cheese to this or bacon bits or sausage it's up to you.

Preheat your oven to 375.

Heat the oil in a pan. Chop up the jalapeno (I remove the stems and seeds) and the garlic. Add the jalapeno and cook until it softens then add in the garlic and cook, stirring for about a minute. Turn down the heat and add in the rinsed and drained black beans. Season with salt and pepper to taste.

Spray your muffin tin with cooking spray, make sure you get the top of the tin as well.

Place a crescent roll triangle in a muffin tin it should spill out of the tin. I space them apart to they don't bake into each other.

Remove some of the bean mixture from the pan and mash with a potato masher.

Place a TBS of the bean mixture into the crescent cup.

One at a time crack and egg into a measuring glass and gently pour the egg into a cup. Season with salt and pepper.

Like I mentioned you will have extra bean mixture, use it for chili!

Bake at 375 for 17 to 20 minutes. Make sure the egg whites are cooked and the yolk is runny. To get them out of the tin slide a knife under the edges. I let them cool just a bit and removed them with my hands.

I served it with chopped cilantro. You could use parsley or chives. Let's Eat!!