Bisquick Mini Veggie Quiches

  1. Grease 12-cup muffin tin with vegetable shortening or spray; set aside.
  2. Preheat oven to 375F (190C).
  3. In medium saute pan over medium-high heat, heat oil and saute the onion, celery and bell pepper until tender-crisp, about 3 minutes; set aside.
  4. In electric blender, combine biscuit mix, milk, margarine or butter, eggs, parsley, black pepper, hot sauce and spice mixture.
  5. Blend for 30 seconds.
  6. Evenly distribute among the 12 cups of tin the sauteed vegetables, bacon bits, tomatoes and cheeses, in this order.
  7. Blend blender mixture again for another 10 seconds; evenly pour over ingredients in tin cups.
  8. Bake for 20 to 25 minutes.
  9. Cool in pan on wire rack for 5 or 10 minutes before serving.
  10. For easy removal from tin, use a small, thin spatula or palette knife.
  11. Note: Can be served warm or at room temperature.
  12. Store leftovers in airtight container in refrigerator.

biscuit baking mix, milk, margarine, eggs, parsley, black pepper, pepper, other, vegetable shortening crisco, vegetable oil, tomatoes, sweet vidalia onions, celery, green bell peppers, bacon bits hormel real bacon, parmesan, cheddar

Taken from recipeland.com/recipe/v/bisquick-mini-veggie-quiches-50366 (may not work)

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