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Preheat the oven to 375°F.
Whisk together the eggs, milk, salt, pepper, and garlic powder in a large bowl with a spout or in a large measuring cup. Refrigerate until ready to use.
Roll out dough on a lightly floured cutting board until it is at least 12 inches round in diameter. Use a 2 ½-inch round cookie cutter to cut 24 circles from each sheet of pie crust. You will end up re-rolling the dough about 3-4 times. Press pie crust rounds into the bottoms of a mini muffin tray that has been sprayed liberally with non-stick cooking spray. Press up the sides so the crust completely covers them.
Fill each pie crust with 1 teaspoon of add-ins and a sprinkle of cheese. Pour in the egg mixture and fill up just shy of the top of the pie crust. Use a small spoon to mix together all of the add-ins and cheese so they’re evenly distributed throughout the egg mixture.
Bake at 375°F for 20-22 minutes, or until the pie crust is golden and the egg middle no longer jiggles. Serve immediately with a sprinkle of fresh herbs and enjoy!