15 oz. refrigerated pie crusts
1/2 c. fresh mushrooms, chopped
1/4 c. green onions, sliced
2 eggs
dash of pepper
1 c. zucchini or broccoli, chopped
1 garlic clove, pressed
1/2 c. milk
1/2 c. shredded cheddar cheese
Preheat oven to 375. Roll out one pie crust into 12x10 rectangle. Cut 12, 3" circles from dough. Press into mini muffin pan. Repeat with remaining crust for 2nd muffin pan. Combine zucchili and mushrooms. Add garlic and onions. Whisk milk and eggs together. Stir in vegetables and other ingredients. Fill each muffin cup with 1 T. filling. Bake 13-15 minutes or until browned and puffed. Cool 2 minutes. Remove carefully. Serve warm. Makes 24.
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