Preheat oven to 375º F.

Spray mini muffin tin with nonstick cooking spray, set aside.

Use  a round cookie cutter or large biscuit cutter (I used the ring part of a wide mouth jar lid to cut  the pie crust into circles (you may have to roll out dough a second time)

Place dough circles into muffin tin holes and pop the pan with crusts in it INTO the freezer for 10 minutes

Pull it back out of the freezer and pre-bake in the ALREADY HOT oven for about 10 minutes. ...

While it’s baking whisk together eggs and heavy cream until combined very well. (white and yellow are incorporated completely)

Season with salt and pepper, just a little bit

Add bacon, veggies, cheese

After the pie crusts cool off, add egg mixture to the pre baked pie crusts, pop in the oven and bake 10-15 minutes or until the eggs start to turn golden brown around the edges.

Remove from pan when cooled to touch.

Serve warm or keeps in fridge to be reheated on busy school mornings.

Can be stored in fridge 3-4 days or in freezer 2-3 months.