For whatever reason, I have been craving crescent rolls for awhile now. The kind that come in a tube and you grew up eating on top of casseroles and straight out of the oven (at least, if you were in my family). So, I bought a tube with no real plan on how I would use them.

Then the other night, I had made individual serving egg casseroles using the dough, frozen spinach, and some leftover bacon. They turned out great, and became my breakfast for the week.

Spinach Artichoke and Bacon Egg Souffle Cups
Inspired by Pillsbury, Panera and others

1 tube refrigerated crescent rolls
4 slices bacon
1 tsp butter
1/4 cup diced red pepper
2-3 canned artichoke hearts, well-drained and chopped
1/4 box frozen spinach, thawed and well-drained
6 eggs
1/4 cup cream
2 oz Monterey Jack or other cheese(s), shredded, plus more for topping
Salt and pepper

Unroll crescent dough, pressing each pair of triangles together to create a rectangle. Press into the bottoms and sides of 4 1-cup ramekins, letting the edges overhang. Preheat oven to 375 degrees.

In a large skillet, cook bacon over medium heat. Drain and crumble. Remove pan drippings. In the same pan, melt butter. Saute peppers for about 3 minutes. Add artichokes and spinach, stirring to heat through.

Whisk together eggs, cream, cheese, 1/8 teaspoon black pepper, and 1/4 teaspoon salt (or less if using salty cheese). Pour egg mixture into hot skillet. Stir constantly for 90 seconds to 2 minutes. Eggs will be very runny. Working quickly, pour into ramekins. Sprinkle with a little bit of extra cheese.

Place ramekins on a baking sheet. Bake for 17-20 minutes. Eggs should be set, and dough golden-brown.