| 1 1/4 | cups Original Bisquick® mix |
| 1/4 | cup butter or margarine, softened |
| 2 | tablespoons boiling water |
| 6 | slices bacon, crisply cooked, crumbled |
| 1/2 | cup half-and-half |
| 1 | egg |
| 2 | medium green onions, thinly sliced (2 tablespoons) |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground red pepper (cayenne) |
| 1/2 | cup shredded Swiss cheese (2 oz) |
| 1. | Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray. |
| 2. | In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups. |
| 3. | In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops. |
| 4. | Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers. |
| No change.
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| Vary the cheese to use your favorite. Cheddar and pepper Jack are great choices. |
Nutrition Information:
70 ( 45); 5g ( 2 1/2g, 0g); 20mg; 170mg; 5g ( 0g, 0g); 2g 2%; 0%; 4%; 0% 1/2 ; 0 ; 0 ; 1 1/2