Step 1

Divide the bacon slices between two large sauté pans set over medium-low heat and cook the bacon, draining the grease as needed, until it is almost fully cooked but still pliable enough to bend

Step 2

Set the bacon aside

Step 3

Preheat the oven to 375°F

Step 4

Lightly flour your work surface, then unfold each of the puff pastry sheets onto the surface

Step 5

Using a rolling pin, roll each sheet to seal together any creases

Step 6

Using a sharp knife, cut each sheet into nine squares

Step 7

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

Step 8

(You will have six extra squares, which can be re-frozen or used for another recipe

Step 9

)  Place a strip of cooked bacon inside each cup so that the ends stick out of the cups

Step 10

In a large bowl, whisk together the eggs, milk and a pinch of salt and pepper

Step 11

Divide the cheese among the muffin tin cups, then ladle the egg mixture over the top

Step 12

Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes

Step 13

Remove the egg cups from the oven and let cool for 5 minutes before using a knife to loosen them around the edges

Step 14

Sprinkle the egg cups with the chopped chives and serve immediately