Original recipe yield: 24 mini quiches.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes

• 6 slices bacon, chopped
• 1 cup spinach (or more or less depending on your taste)
• 1 onion, chopped
• 3 eggs
• 3/4 cup buttermilk baking mix
• 1 1/2 tablespoons chopped fresh parsley
• 2 cups shredded American cheese

1. Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon for about 5 minutes, or until bacon is crisp. Drain and set aside.
2. In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, and onion.
3. Split mixture into halves. Add bacon to half. Add spinach into the other. Spoon into greased muffin cups (making sure the bacon quiche and veggie quiche are far from each other).
4. Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.