Bacon, egg, and cheese breakfast cups/ hashbrowns

My sibs and I tried making a recipe from http://www.adventuresofourfamily.com/2012/02/bacon-egg-and-cheese-breakfast-cups.html for our mom and grandma for Mother's Day breakfast. They absolutely loved it! And fortunately for us, there were enough left overs (about 9 of these small breakfast dishes), so we were all able to try it. They were very easy to make and were delicious!

Bacon, egg, and cheese breakfast cups

Needed:
A muffin tin
eggs (5 eggs for 6 cups)
bacon
shredded cheddar cheese
crescent roll dough from a can

Preheat oven to 350 degrees and spray muffin pan with cooking spray. Be sure to cover it so they come out easily afterwards.

Open the package of crescent rolls, and then place one inside each muffin tin. You can play around with each one so that it well forms each muffin space.

Next cook the bacon. After you drain the grease, you can scramble the eggs with 1/4 cup milk along with some salt and pepper on the same pan. Or, if you find that gross (my family enjoys it as it adds more flavor), then you can use another pan. Once the bacon is crisp, crumble it up. Divide the eggs into each muffin cup, then top with crumbled bacon and shredded cheese. Cook for about 15 minutes, or until the outer edges of the crescent rolls are golden brown and the cheese is melted.

This picture is not the best, but trust me--they were so good!

Now for the hash browns, if you would like them as a side dish: this is my own recipe that I created, so bear with me, but they are not hard to make either.

 Hash browns:
4 medium potatoes
1 tsp salt
1/4 tsp pepper
1/8 tsp red pepper seasoning
1/2 tsp minced onion

Take the potatoes and poke holes all around each one with a fork. You can cook them which ever way you desire, whether you boil them, put them in the oven, or in the microwave, until they are almost cooked through (they need to be a little firm so they are easier to cut without flaking). I find the microwave being the fastest.

Once the potatoes are cooked, chop them up into 1/2 inch pieces, leaving the skins on. Place butter into a skillet, set on medium-high heat. Once it starts to heat up, put in all the potato pieces. Then add salt, peppers, and onion. Cook until slightly crisp with a light brown color. Enjoy with a dipping sauce, such as ketchup.