Ingredients:

• 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
• 12 pieces bacon, cooked
• 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
• 1 cup shredded cheddar cheese
• 8 large eggs
• 1/4 cup heavy cream or milk
• 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
• 2 tablespoons chopped green onion or chives (optional)

Instructions:

1. Preheat the oven to 400F.
2. Roll out puff pastry just a bit. Using a sharp knife, cut each sheet of puff pastry into nine squares. Add a puff pastry square to each muffin tin cup, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup.
3. Place a strip of cooked bacon inside each cup so that the ends stick out of the cups.
4. In a large bowl, whisk together the eggs with the milk and a pinch of salt and pepper.
5. Divide the cheese among the muffin tin cups then ladle the egg mixture into each muffin tin cup.
6. Bake the eggs for 18 to 20 minutes until the puff pastry is golden brown and the eggs are cooked through. Remove the egg cups from the oven and let them cool for 5 minutes before using a knife to loosen them around the edges.
7. Sprinkle the egg cups with the chopped chives and serve immediately.