Preheat oven to 400F, spray a regular size muffin tin with cooking spray *note- eggs are famous for sticking so spray well.
Cut your 10 small biscuits into 6 pieces each, place the 6 pieces in each muffin cup, so you will have 10 breakfast cups in total.
In a bowl mix your diced pepper, onion, tomato and garlic, divide over your 10 muffin cups.
In a large measuring cup beat your eggs and milk together, add in salt & pepper.
Pour egg mixture over your 10 biscuit/veggie cups and fill to the top.
Bake in oven for 20-23 minutes until biscuits are baked through.
Carefully remove from tin using a knife to scrape muffins out.
Makes 10 breakfast cups, best stored in the fridge and will freeze well.