The Pot Roast

Breakfast Cups

Ingredients

1 canister original crescent rolls

8 eggs

1lb. breakfast sausage

1/4 cup cheddar cheese

Green chili (optional)

1 tsp. baking powder

1/2 cup milk

Salt and pepper

Instructions

Begin by browning the sausage and grating the cheese.

I used some Vermont cheddar cheese we had in the freezer, but you could use whatever kind you have on hand.

Grease your muffin cups, and place a flat crescent rectangle in the bottom of the cup, pressing it up the sides of the cup.

Scramble the eggs and mix in the baking powder, milk, salt and pepper.

Build your cups by placing the sausage, cheese and chili on top of the crescent rolls.

Top with the egg mixture. Bake at 375 degrees for 20-25 minutes.

Thank you to Arturo and Wrenn Pacheco for sharing your recipe and pictures. Arturo and Wrenn are custom grazers located in the Flint Hills of Kansas. Their grazing operation consists of grazing double stock steers and custom heifer development for their clients. Arturo has his PhD in ruminant nutrition and owns and operates his own nutrition consulting business, Pacheco Cattle Services. Wrenn is a professional photographer and operates Wrenn Bird Photography. Together they have two little cowboys, Leo and Ross. You can find more of their recipes at cookingwiththecowboy.com.

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