1 11-oz pkg pie crust mix
1 6-oz pkg Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Preheat oven to 425 degrees.

Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6-inch circle on a well-floured, cloth-covered board with a floured cloth-covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface.

Place tarts on an ungreased cookie sheet. Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees.

Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet. Bake until eggs are soft cooked, about 15 to 20 minutes.