1. Preheat your oven to 375 F (190 C). Lightly spray a 12-cup muffin tin with non-stick cooking spray.

2. Unroll the crescent roll dough and separate it into 8 triangles. Cut each triangle in half lengthwise, creating 16 smaller triangles. Press one small triangle into each muffin cup, gently stretching it to form a cup shape that covers the bottom and sides.

3. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

4. Evenly distribute the cooked breakfast sausage (or your chosen protein) into the bottom of each crescent roll cup. Then, sprinkle about half of the shredded cheddar cheese over the sausage in each cup.

5. Carefully pour the egg mixture into each crescent roll cup, filling them about two-thirds full. Top each cup with the remaining shredded cheddar cheese.

6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crescent rolls are golden brown, the egg mixture is set, and the cheese is bubbly and melted. A knife inserted into the center of an egg cup should come out clean.

7. Remove the muffin tin from the oven and let the breakfast cups cool in the tin for 5 minutes before carefully removing them. Serve warm, or allow them to cool completely before storing for later.