Breakfast Croissant Bundles

Beat together eggs and milk, making thicker than regular scrambled eggs. Unroll croissants and roll with a rolling pin until thin. Cut into squares large enough to fit into cupcake tins, usually about 4 X 4 or a little smaller. Press into cupcake shapes making a small well in center of each. Leave edges sticking up. Place into sprayed cupcake pans. Pour 1/4 full with egg, add spinach, and stand a few of the steamed asparagus tips up. Add sprinkles of cheese and top with a little more egg. Bake at 350 degrees about 20 minutes and remove from baking pan when slightly cooled. Do not make these too full, because as the mixture rises, it will overflow. I change the ingredients slightly for different tastes.