Mini Bacon-Cheese Cups

Refrigerated pie crust and precooked bacon make quick work of mini quiches.

BettyCrockerRecipe by BettyCrocker

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15 minutes

35 minutes

16 appetizers



Recipe
Recipe
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Recipe Versions

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Nutrition Info

  • 1 Appetizer
  • 100
  • 7g
    (Saturated Fat 3 1/2g, Trans Fat 0g)
  • 40mg
  • 135mg
  • 5g
    (Dietary Fiber 0g, Sugars 0g)
  • 3g
  • Percent Daily Value*
  • 4%
  • 0%
  • 6%
  • 0%
  • Exchanges
  • 1 1/2
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen Tips

    For added flavor, stir 1/2 teaspoon chopped fresh thyme, parsley or rosemary into the cheese mixture.

  • Look for the precooked bacon near the luncheon meat section at the grocery store.

Ingredients

  • 1  box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1  package (3 oz) cream cheese, softened
  • 1  whole egg
  • 1  egg yolk
  • 1/4  cup chopped green onions (4 medium)
  • 3  oz shredded Swiss cheese (about 2/3 cup)
  • 8  slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)
  • Additional finely chopped green onions, if desired

Directions

  1. 1Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.
  2. 2In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.
  3. 3Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.
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