Steak and Egg Muffin Quiche

Steak and Egg Muffin Quiche

Ingredients
I package Pillsbury Crescent Flaky Dough Sheet (and I’m thinking just regular Crescent Roll dough could be used too)
4 eggs
3-4 Tbsp half and half
1/2 cup cooked bacon, sausage or leftovers (she used some Rosemary Steak I had in the fridge and we loved the rosemary flavor in it)
1/4 cup chopped onion
1 Roma Tomato; chopped
1/2 shredded cheddar cheese (use what you have – cheddar, colby, swiss, etc.)
Directions
Heat over to 375 degrees. Spray 12 cup muffin tin with cooking spray. Cut dough sheet into 12 squares; fit dough into bottom of cups and partially up sides.
Sprinkle half of cheese into cups. Put meat, onion and tomato on top of cheese; salt and pepper to taste.
Combine eggs and cream and divide between muffin cups. Sprinkle cheese evenly on top.
Bake 15-20 minutes.
Remove from tin and serve.