Creamy Chèvre and Asparagus Breakfast Cups Recipe | Pillsbury

Ingredients

• 2 oz prosciutto
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 3/4 lb asparagus spears, cut into 1/2-inch pieces (1 1/2 cups)
• 5 oz garlic & herb goat (chèvre) cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
• 6 eggs
• 1 tablespoon finely chopped chives