Step 1

Arrange a rack in the middle of the oven and heat to 350°F. Spray a nonstick 24-well mini muffin tin with cooking spray.

Step 2

Unroll the pie crusts and use a 2 1/2 or 3-inch round cutter (or other circular object, such as the lid of a jar or rim of a drinking glass) to cut out 24 rounds. Fit into the wells of the muffin tin, pushing the dough into the bottom and up the sides of each well.

Step 3

Whisk the milk, egg, egg yolk, 1/4 teaspoon salt, and several grinds black pepper together in a medium bowl until combined; set aside.

Step 4

Sprinkle half the cheese into the dough-lined wells of the muffin tin. Top with the chopped pepper, the sprinkle with the remaining cheese. Pour the egg mixture into the wells.

Step 5

Bake until the filling is puffed and set, 20 to 25 minutes. Let cool 10 minutes before serving.