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Steps
1
Heat oven to 375°F. Generously grease 24 mini muffin cups with shortening or cooking spray. Cook broccoli as directed on bag for minimum time. Chop broccoli.
2
In medium bowl, stir Bisquick mix, crushed red pepper, salt, milk and eggs with whisk or fork until blended. Stir in broccoli and cheese sauce, Parmesan cheese and bacon. Divide mixture evenly among cups. Cups will be full.
3
Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown. Cool 5 minutes. With thin knife, loosen sides of puffs from pan; remove to cooling rack.
4
Meanwhile, mix mayonnaise and Sriracha sauce in small bowl until smooth. Top each warm puff with mayonnaise mixture; garnish with green onion.
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If you have just one mini muffin pan, refrigerate remaining batter while baking the first puffs. Wash and grease the pan before filling with additional batter. The baking time may be a minute or two longer if batter is cold.
These tasty little puffs can be customized. For vegetarian guests, substitute 1/4 cup finely chopped red or green bell pepper or 2 tablespoons sliced green onions for the bacon.
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