Bisquick Mini Veggie Quiches

1. 1

   Grease 12-cup muffin tin with vegetable shortening or spray; set aside.

2. 2

   Preheat oven to 375F (190C).

3. 3

   In medium saute pan over medium-high heat, heat oil and saute the onion, celery and bell pepper until tender-crisp, about 3 minutes; set aside.

4. 4

   In electric blender, combine biscuit mix, milk, margarine or butter, eggs, parsley, black pepper, hot sauce and spice mixture.

5. 5

   Blend for 30 seconds.

6. 6

   Evenly distribute among the 12 cups of tin the sauteed vegetables, bacon bits, tomatoes and cheeses, in this order.

7. 7

   Blend blender mixture again for another 10 seconds; evenly pour over ingredients in tin cups.

8. 8

   Bake for 20 to 25 minutes.

9. 9

   Cool in pan on wire rack for 5 or 10 minutes before serving.

10. 10

    For easy removal from tin, use a small, thin spatula or palette knife.

11. 11

    Note: Can be served warm or at room temperature.

12. 12

    Store leftovers in airtight container in refrigerator.

No additional tips available.