Preheat oven to 375°F and spray the wells of a 12 cup muffin pan lightly with nonstick spray (or grease with oil on a paper towel).

In a large measuring cup, or mixing bowl with a pour spout, whisk together your eggs, half-and-half, and kosher salt. Set aside.

Chop bacon into ¼ inch pieces and toss together with shredded cheese and chives, if using.

Place dough on a lightly floured surface and roll out just to smooth any lines from packaging. Pinch any tears closed with your fingers.

Use a 3 ½ to 4 inch round cutter, or trace around a large drinking cup (a red solo cup is the perfect size) with a paring knife to cut out 6 circles. Repeat with the other pie crust. (if making your own pie crust, the instructions are in the notes below)

Place a circle of dough into each well, pressing up sides to form a tiny pie.

Divide the filling evenly between all of the tiny pies. Pour egg mixture into each until almost completely full.

Bake on the bottom rack of your oven at 375° for 25 to 30 minutes, or until the edges of the pie crust are lightly browned and and the filling is puffy and golden.

If you want more color on them, place the pan on the top rack and bake for another five minutes. Use an offset spatula or a butter knife to remove from the tin. Eat while still warm or at room temperature.