Use room temperature store bought pie crust.
Combine chopped steak and chopped vegetables. Season with garlic powder and blend well.
Unroll pie crust and use 3 ½ inch cookie cutter to cut out 12 mini tart crust. If using a 24 mini muffin pan, use a 2 ½ inch cookie cutter. Before you take cut out crust, prick it a few times with fork. Watch my video, to see how I do it.
Place dough in pan. Position dough above pan and hold opposite sides of dough (top) and push gently in the pan. Fit dough nicely without tearing it.
Preheat oven at 375 degrees and bake for 20 to 25 minutes until egg mixture are firm to touch and heated through. 2 to 3 minutes before done baking, add toppings then continue baking. Set your baking time again for 2 or 3 minutes. When done, cool for 5 minutes and transfer to a wire rack. Enjoy!