Preheat oven to 425°F. Lightly coat both sides of bread with cooking spray. Press each bread slice into the cup of a muffin tin. Bake at 425°F for 10 minutes or until bread is lightly toasted. Cool slightly. Reduce oven temperature to 350°F. 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°F for 15 minutes or until set. Serves 4 (serving size: 2 tarts) Amount per serving Calories: 316 Fat: 12.8g Saturated fat: 5.6g Monounsaturated fat: 2.8g Polyunsaturated fat: 1.5g Protein: 18.3g Carbohydrate: 31.2g Fiber: 3g Cholesterol: 202mg Iron: 1mg Sodium: 515mg Calcium: 163mg Notes Green onions add color and flavor, but theyre optional. Omit them, if you prefer. Yield: 8 tarts Servings: 4