Preheat your oven to 350 degrees F and spray your muffin tin with non-stick cooking spray. You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.
Open up your package of crescent rolls and divide the dough into triangles. It’s easiest to just lay them out on a piece of wax paper.
Take the 8 triangles and place the widest part of them on the bottom of 8 muffin cups. A tail of dough should be hanging off the side. Press the dough into the bottoms and up the sides of the muffin cups. Then take a sharp knife (or kitchen scissors) and cut off the “tail” of the dough. Use the cut off "tails" to line the 4 remaining muffin cups. Place the muffin tin in the refrigerator while you prepare the filling.
Whisk together eggs and milk. Then, add salt and pepper to taste.
Put your egg mixture into a non-stick skillet and cook over medium-low heat for approximately 5-8 minutes. You want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.
Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. Top the eggs with bacon pieces, chopped green onions, and shredded cheese.
Bake for 15 minutes at 350 F or until the edges of the crescent rolls are golden brown and the cheese is melted.