Preheat the oven to 425 degrees F (220 degrees C).

Stir together 1 1/3 cups pie crust mix and 2 tablespoons plus 2 teaspoons cold water in a large bowl until pastry forms a ball; save remaining pie crust mix for another use. Divide pastry ball into 4 equal pieces.

Roll each piece into a 6-inch circle on a floured surface. Drape each circle over inverted large 3x1 1/2-inch muffin cups or 6-ounce custard cups; make pleats, so pastry fits snugly against the cup. Prick surface using a fork. Place on an ungreased cookie sheet.

Bake in the preheated oven until light brown, 8 to 10 minutes. Cool for 5 minutes, then carefully remove tart shells from cups. Reduce oven temperature to 350 degrees F (175 degrees C).

Place 2 bacon slices into the bottom of each tart shell. Sprinkle with Cheddar cheese, making a small well in each. Break 1 egg into each well and add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place filled tarts on the same ungreased cookie sheet.

Bake in the preheated oven until eggs are soft-cooked, 15 to 20 minutes.