Roll out the crescent rolls, press the seams together and cut into 12 even squares.
Place the crescent roll square into the bottom of each muffin cup.
Sprinkle the diced up bacon on top of the crescent roll square in each muffin square.
Whisk together the eggs, milk, cheese, salt and pepper.
Pour this mixture evenly into the muffin cups on top of the diced bacon until the cup is approximately 3/4 full.
Bake for 16-18 minutes until the eggs are firm.
Let set for 5 minutes and then enjoy. Note: The egg cups will rise in the oven while they are cooking but they will settle back into the muffin cups as they sit.
Notes
Store leftovers in an air tight container for up to 5-7 days.