Easy Like Sunday Morning Sausage, Spinach & Egg Croissant Muffins

1/2 pound Italian turkey sausage 
1 cup baby spinach, washed and dried
5 large eggs
1/4 cup milk
1/4 cup plus 4 tbsp green onions, thinly sliced (reserve 4 tbsp for topping)
2-8 oz pkgs reduced fat crescent rolls
garlic salt & pepper to taste 

grated reduced fat cheddar cheese


Preheat oven to 375 F.

In a large saute pan, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and drain any excess fat.

Whisk together eggs,milk and green onions. Season with salt and pepper.

Roll out crescent rolls on cutting board. Place 2 pieces of dough into jumbo muffin tin. Gently press into each cup making sure to seal gaps all the way to the top of the tin.

Spoon 2-3 tbsp cooked sausage into each cup. Place a layer of baby spinach over sausage. Sprinkle some of the grated cheese over baby spinach.

Ladle the egg mixture over sausage,spinach and cheese layers. Fill until 3/4 full.

Bake for approximately 20-25 minutes or until golden brown and centers are set. Allow to sit for five minutes before serving. Enjoy!