Bacon (or Sausage), Egg, and Cheese Muffins

Early last Sunday morning, I was serving breakfast to the 14 people who make up our church Leadership Team. So Saturday evening, I was preparing said breakfast, so that I didn't have to wake up any earlier than necessary. I was bringing yogurt, granola, and fruit to make parfaits, muffins, and mini-donuts for any kids who might be there, but I knew that if it were me, I would want something savory and something substantial. I'm not a huge breakfast casserole fan, plus they take forever to cook, so I ruled that out. I finally landed upon the best solution: a riff on the Sausage Biscuit Things that my boys always loved.
On Saturday, I fried bacon, browned sausage, and scrambled eggs. I had stumbled upon the most awesome creation ever, crescent roll sheets. Have you seen these? A thing of beauty, I tell you. They made this breakfast almost too easy.

Bacon (or Sausage), Egg, and Cheese Muffins

2 packages crescent dough sheets

4-5 slices bacon, cut into small pieces, fried to crispy perfection

1/2 pound breakfast sausage, fully cooked

6 eggs, scrambled

1 cup shredded cheddar cheese

Preheat oven to 375. Spray 2 standard sized muffin tins with non-stick spray. Onto a lightly floured surface, or a plastic cutting board, unroll one package of crescent dough. Distribute half of the scrambled eggs evenly across the dough, then the bacon, then 1/2 cup cheese. Roll up the dough "jelly-roll" style. Cut the log in half, then half again, and into 12 equal pieces. Place 1 piece in each section of the muffin tin. 

Repeat the process with the remaining dough, using the breakfast sausage, remaining eggs, and remaining cheese. (If making these ahead, simply cover the pans with plastic wrap or foil, park them in the fridge overnight, and bake them the next morning!)

Bake the muffins for 20-25 minutes, until puffed and golden brown.