Impossibly Easy Brussels Sprouts Mini Pies

Part cupcake, part quiche, these savory little pies make a quick and easy meatless supper.

  • prep time 20 min
  • total time 55 min
  • ingredients 8
  • servings 6

Ingredients

1
box (10 oz) Green Giant™ frozen baby Brussels sprouts & butter sauce
1/2
cup chopped fresh mushrooms
1/4
teaspoon dried thyme leaves
1/8
teaspoon pepper
1/2
cup all-purpose baking mix
1/2
cup milk
2
eggs
3/4
cup shredded Swiss cheese (3 oz)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    160
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    20%;
    Calcium
    15%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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