Mini Wheat Quiches

Prep 35 min
Total Time 1 hr
Servings 9 mini quiches

Ingredients

Crust:

2 cups Krusteaz Honey Wheat Pancake Mix

1/2 cup butter or margarine, melted

1 egg

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Filling:

5 slices bacon, cooked and crumbled

1/2 cup grated cheddar cheese

1 tablespoon finely chopped green onion

3/4 cup evaporated milk

2 eggs

1/4 teaspoon ground black pepper

  1. // Preheat oven to 325°F. Lightly grease nine muffin cups.
  2. // For Crust: In medium bowl, blend together Krusteaz Honey Wheat Pancake Mix, butter or margarine and egg until dough forms. Divide dough evenly among prepared muffin cups. Press crust into bottom and sides of muffin cups; set aside.
  3. // For Filling: Evenly distribute bacon, cheese and green onion into muffin cups. In small bowl, beat together milk, eggs and pepper with wire whip. Evenly distribute egg mixture between quiche crusts. Set muffin pan on baking sheet.
  4. // Bake 20-25 minutes. Let stand 10 minutes then tip muffin tin slightly and gently release quiches. Serve warm. To Reheat: Place quiches side by side on a baking sheet. Bake at 350°F for 8-10 minutes.

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