Party Mini-Quiches

I made these mini-quiches recently for a garden party. These are really a quick version of quiches since they do not have a pastry crust. Instead they are made with a baking mix that gives them more of a muffin consistency. However, these are still light and not too dry. If you want to make them even more egg-like in consistency, try using more egg and less baking mix. This recipe is also wonderful for all different vegetable and meat variations. Since I didn't have bacon when I made these, I made them vegetarian, but they would have been even better with a little crispy bacon. The great thing about making them in mini-muffin pans is that they are great for tea parties or other occasions when you do not want to worry about utensils.

Makes approximately 24-36 depending on muffin size and number of add-ins
Ingredients:

• 5 eggs
• 2/3 cup baking mix
• 1 onion chopped
• 2 Tbsp half and half (may use light cream or whole milk)
• 1 Tbsp prepared yellow mustard
• 1/2- 3/4 tsp dried oregano (crushed in palm)
• 1 1/2 Tbsp chopped fresh parsley
• 2 cups shredded cheese (I used a pizza blend)
• 1 medium pickled sweet red pepper, finely chopped
• 4-6 slices bacon, cooked and chopped (optional)
• 2-3 small mushrooms, cleaned and finely chopped

Directions:

• Beat eggs in large bowl.
• Stir in remaining ingredients.
• Grease mini-muffin tin- if it is not non stick, then you should use the baking spray with flour.
• Fill muffin tins using small cookie scoop and bake at 350 degrees for approximately 10 minutes or until golden brown.
• Cool in the pan.