1/2cupchorizoabout ¼ lb, cooked (just brown it in a skillet for about 10 minutes over medium heat)
Instructions
Preheat oven to 375 degrees F.
Unroll crescent rolls and press the widest part of triangle into 8 muffin cups, pressing up the sides and bottom of cups. Leave the points of dough hanging over sides.
In a large bowl, mix together the eggs, milk, chilies, cheese and cooled chorizo.
Pour into muffin cups filling nearly to the top. Take 2 longest points of dough and lightly twist them, then set on the top and middle of cup.
Bake for 25-28 minutes or until cooked through and golden brown. Let cool for 5 minutes, then remove from muffin cups.