Let pie crusts sit at room temperature for about 15 to 20 mins. Preheat oven to 375° F and prep your mini muffin tinby spraying with non-stick cooking spray.
Using a 2-1/2″ biscuit cutter, punch out 12 rounds. Repeat with remaining crusts. Press 1 round of pie crust into the bottom and up the sides of each cup.
In a medium mixing bowl, combine eggs, milk, and salt. Whisk well and set aside for later. Place one tablespoon of cheese into each muffin cup, then evenly divide toppings into 12 cups for each flavor.
Pour egg mixture into each cup, filling it within about 1/4 inch of the top.
Bake at 375 Degrees for about 25 to 30 mins. Cool slightly on a cooling rack, and serve warm.
This recipe will yield 48 muffins, so you’ll have to use two pans or just make two separate batches.
Servings 24