1 2/3 cup shredded swiss cheese
1 2/3 cup sour cream
8 slices bacon
5 eggs
1/4 lb. mushrooms
1/3 cup green onions
1 T butter
pie crusts - enough for double crust pie
Directions:
Heat oven to 375°. On a lightly floured board, roll out the pastry dough 1/16 inch thick. Using a 3 inch cutter, cut out 42 circes; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2inch muffin pans.
Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 T into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
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