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Steps
1
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2
Cook Brussels sprouts for the minimum time as directed on box; pour into medium bowl. Cool 5 minutes. Cut Brussels sprouts in half. Stir in mushrooms, thyme and pepper.
3
In medium bowl, stir Bisquick mix, milk and eggs with whisk or fork until blended. Spoon slightly less than 1 tablespoon batter into each muffin cup. Divide Brussels sprouts mixture evenly among cups; sprinkle each with about 1 tablespoon cheese. Top each with 1 tablespoon batter.
4
Bake 22 to 27 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan to cooling rack. Serve warm.
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Bump up the flavor with the addition of a little heat--stir 1/4 to 1/2 teaspoon hot pepper sauce into the Brussels sprouts mixture.
Serve with a crisp green salad and your favorite dressing for a quick complete meal.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.
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