Scrambled egg breakfast cups with crescent is an easy and filling breakfast. Scrambled eggs filled in a buttery crescent cups is a kid friendly breakfast recipe.
Pre-heat the oven to 375 degrees and spray the each muffin pan cup with non-stick cooking spray.
Open a crescent roll package and divide the roll into triangles as per the package directions.
Take one triangle and place the widest part of the crescent roll on the muffin cup and cut off the excess dough hanging outside the cup using a knife and use it to cover the spaces that aren't covered in a dough. Repeat the same for rest of the dough.
In a pan heat, a tbsp of oil add chopped onion and cook until onion becomes soft. Add eggs, salt and cook until eggs get 75 % done. It should be firm but still gooey.
Place a spoonful of scrambled egg in each crescent cup and bake for 15 minutes in a pre-heated 375 degrees oven.
Allow the crescent eggs cups to cool slightly and remove from the pan and serve (if you found difficult to take out the cups from a pan, run a knife around the sides and remove the scrambled egg cups gently).