Breakfast on the go

Just made these, i used one packet as suggested then the other pack of rolls in a mini muffins. the mini ones worked out so good. It was part of a Pillsbury bake off contest.

INGREDIENTS

• 2 (8 ounce) cans Pillsbury garlic butter crescent rolls
• 1 (8 ounce) package cream cheese
  
• 3 eggs
• 1 small onion, chopped
• 1 (9 ounce) box spinach, thawed, squeezed to drain
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup shredded mozzarella cheese

DIRECTIONS

1. Heat oven to 350 degrees F. Spray muffin cups with Cooking Spray.
2. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.I used one triangle for two mini's
   
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
4. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.