Impossibly Easy Brussels Sprouts Mini Pies Recipe

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)

Preparation

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

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.

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.

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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