Heat oven to 350 degrees F. Grease six custard cups.
Finely crush shredded wheat biscuits. Toss cereal and butter until well combined.
Set aside 3 tablespoons of the cereal, and divide the rest evenly among the custard
Press the mixture evenly against the bottoms and sides of the cups. Divide one-half
of the cheese equally among the custard cups, and break an egg into each cup. Spoon
1 tablespoon of milk over each egg, and sprinkle it with salt and pepper. Cover
with the remaining cheese, and spread about 1 tablespoon of the reserved cereal
around the edge of each cup. Sprinkle the top of each cup with paprika.
Place the custard cups on a baking sheet.
Bake for 15 to 20 minutes, or until the eggs are