Part cupcake, part quiche, these savory little pies make a quick and easy meatless supper.
Impossibly Easy Brussels Sprouts Mini Pies
- Prep Time 20 min
- Total 55 min
- Servings 6
- Ingredients 8
Ingredients
- 1 box (10 oz) 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 Original Bisquick™ mix
- 1/2 cup milk
- 2 eggs
- 3/4 cup shredded Swiss cheese (3 oz)
Instructions
-
Step1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
-
Step2Cook 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.
-
Step3In 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.
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Step4Bake 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
160
Calories
8g
Total Fat
9g
Protein
13g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 26%
- Sodium
- 320mg
- 14%
- Potassium
- 90mg
- 3%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 2g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 4%
- 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 Choice
1Tips from the Betty Crocker Kitchens
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