IMPOSSIBLY EASY BRUSSELS SPROUTS MINI PIES
Part cupcake, part quiche, these savory little pies make a quick and easy meatless supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- Cook Brussels sprouts for the minimum time as directed on box; pour into medium bowl. Cool 5 minutes. Cut Brussels sprouts in half. Stir in mushrooms, thyme and pepper.
- In medium bowl, stir Bisquick mix, milk and eggs with whisk or fork until blended. Spoon slightly less than 1 tablespoon batter into each muffin cup. Divide Brussels sprouts mixture evenly among cups; sprinkle each with about 1 tablespoon cheese. Top each with 1 tablespoon batter.
- Bake 22 to 27 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 80 mg, Fat 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g
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