Impossibly Easy Brussels Sprouts Mini Pies Recipes

IMPOSSIBLY EASY BRUSSELS SPROUTS MINI PIES

Impossibly Easy Brussels Sprouts Mini Pies image

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

Ingredients

1 box (10 oz) frozen baby Brussels sprouts & butter sauce
1/2 cup chopped fresh mushrooms
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs
3/4 cup shredded Swiss cheese (3 oz)

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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