1 1/4 cups Bisquick mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)
1. Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
2. In small bowl, stir Bisquick mix and butter until blended.
Add boiling water; stir vigorously until soft dough forms.
Press rounded teaspoonful of dough on bottom and up side of each muffin cup.
Divide bacon evenly among muffin cups.
3. In small bowl, beat half-and-half and egg until well blended.
Stir in onions, salt and red pepper.
Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
4. Bake about 20 minutes or until edges are golden brown and centers are set.
Cover; refrigerate any remaining appetizers.