Bacon And Egg Cupcakes

12 slices bacon
1 can refrigerated crescent rolls
8 eggs
Salt/ Pepper
Place bacon on a baking sheet put in cold oven. Turn on oven to 400 and bake until cooked but not crisp, turning once. Drain on paper towels.

Spray 8 jumbo muffin cups or glass baking cups with cooking spray. Separate dough into 8 pieces. Put 1 crescent roll, unrolled, in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, season with salt and pepper, and crack an egg over each.
Turn oven to 350. Bake 25 to 30 minutes or until egg whites are set. Run a silicone spatula around cups to remove. Serve and enjoy.