Preheat oven to 400 degrees and prepare a cookie sheet with cooking spray.

Set out 12 Pepperidge Farm® Puff Pastry Shells or Cups and allow them to thaw for about 20 minutes at room temperature. They will not be fully thawed.

When you're ready, place them on the cookie sheet and bake them for 10 minutes.

While they are baking, in a bowl, beat together the eggs, milk, butter, salt and pepper for about 2 minutes or so or until they are combined and a pale yellow color. Add the onion and green pepper and beat again for about 30 seconds.

At the 10 minute mark, remove the puff pastries from the oven. Remove the lids of the puff pastry. I just tossed them, but you could potentially eat them because mine were all cooked.

Using a scoop or a large spoon, spoon the egg mixture into the already puffed up cups. Make sure you get some of the onion and green pepper in there. Add some bacon to each cup, pushing it down inside. Yes, I made a mess, but it really doesn't matter. I wanted to make sure they were full.

Put them back in the oven for 15-20 more minutes or until edges are golden and eggs are cooked.