Spinach Cups

• 2/3 c. chopped onion
• 1 garlic clove, minced
• 1 Tbsp. oil
• 9 oz. spinach, chopped, thawed and drained
• 1 (4 oz.) can mushrooms, chopped
• 1/8 tsp. pepper
• 1/2 c. bread crumbs
• 1/2 c. shredded Cheddar cheese
• 1/2 c. plain yogurt
• 1/8 tsp. salt
• 1 (10 oz.) can Hungry Jack biscuits
• crumbled bacon

1. Preheat oven to 375u0b0.
2. Lightly grease mini muffin pans.
3. In large skillet, saute onion and garlic in oil.
4. Add spinach, mushrooms, bread crumbs, cheese, yogurt, salt and pepper.
5. Add crumbled bacon; blend all well.
6. Separate dough into 10 biscuits. Separate each into 2 layers.
7. Place a layer in muffin tin, pressing to fill cup.
8. Fill with spinach mixture.
9. Bake for 15 to 20 minutes, or until brown.

onion, garlic, oil, spinach, mushrooms, pepper, bread crumbs, cheddar cheese, plain yogurt, salt, biscuits, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616995 (may not work)