(1-ounce) slices whole-wheat white sandwich bread, crusts removed
cup 2% reduced-fat milk
large eggs, lightly beaten
tablespoons chopped green onions (optional)
slices smoked bacon, cooked and crumbled
cup (2 ounces) shredded sharp cheddar cheese
1. Preheat oven to 425°. 2. Lightly coat both sides of bread with cooking spray. Press each bread slice into the cup of a muffin tin. Bake at 425° for 10 minutes or until bread is lightly toasted. Cool slightly. 3. Reduce oven temperature to 350°. 4. Combine milk and eggs, stirring well with a whisk. Divide the egg mixture evenly among bread cups. Sprinkle onions, if desired, and bacon evenly over tarts; top each tart with 1 tablespoon cheese. Bake at 350° for 15 minutes or until set.