Toss shredded wheat crumbs and butter or margarine until well blended. Place 1/4 cup of mixture in each of 6 (6 ounce) greased custard cups, pressing mixture against bottom and sides with the back of a spoon to within 1/2 inch of top. Spoon half of cheese into cups. Top with 1 egg and 1 tablespoon milk per cup; sprinkle with salt and pepper. Cover with remaining cheese and spoon remaining shredded wheat mixture around edges. Sprinkle with paprika. Place on cookie sheet. Bake in a preheated moderate oven (350 degrees F) 15 to 20 minutes, or until eggs are baked to desired firmness.