Bacon and Egg Breakfast Tarts 
Makes 4 small tarts

1 (11 ounce) pie crust mix
1 (6 ounce) package Canadian style bacon, or 1/2 cup
   diced fully cooked smoked ham, or 1/2 cup crumbled
   cooked bacon
1 cup shredded cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
                   
1. Preheat oven to 425 degrees F. 
2. 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. 
                  
3. Bake until light brown, about 8 to 10 mins. Cool 5 mins,
   and carefully remove from cups. Reduce oven to 350 degrees F. 
4. Place 2 bacon slices, or 2 tablespoons ham, or 2 Tbls cooked
   bacon in the bottom of each pastry cup. Sprinkle cheese over
   the meat, making slight well in centers. Break 1 egg into each.
   Add 1 Tbls milk into each tart. Sprinkle with nutmeg and pepper.
   Place tarts on an ungreased cookie sheet 
5. Bake until eggs are soft cooked, about 15 to 20 mins.