The thing I love about this recipe is that you can make it in advance, and then toss them into the freezer. The day of, I defrost them. They reheat very nicely.
Makes about 48 mini quiches or 12 regular sized muffins
8 ounces swiss, shredded
2/3 cup onion, minced
12-15 slices bacon, cooked and crumbled
2 cups milk
1 cup bisquick
4 eggs, lightly beaten
salt and pepper
Blend together milk, eggs and bisquick. Let rest.
Spray mini pans with non-stick spray.
Fill each 1/2 full with onion, cheese and bacon.
Fill 2/3 full with milk mixture.
Bake at 400 degrees for 20 minutes. Invert onto wire rack to cool.
These are very easy to put together. If you want to bake and eat the same day, you can prep the bacon, cheese and onions the day before. Then just whipping up the batter takes no time, and voila! Delicious bites.
I don’t add salt because the bacon and cheese is already salty enough for me. But I do use the pepper.
