2 packages refrigerated Crescent rolls
1 can pineapple tidbits in pineapple juice, drained
1 package diced, cooked ham
3 green onions, chopped
4 eggs, beaten
1 cup shredded cheddar cheese
1 1/2 cups lowfat milk (half and half, if you’re feeling more indulgent)
salt and pepper, to taste
Preheat oven to 375 degrees. Spray a 12 muffin tin and separate Crescent rolls. Place one roll in each muffin cup, pressing down firmly and up onto the sides. In a large bowl, combine the remaining ingredients. Fill each muffin cup about 3/4 of the way full.
Bake until eggs are set and cheese and crust are golden-brown, about 18 minutes. Cool before scooping out of muffin tin.