4 pie crusts (thawed (homemade or from 2 boxes store-bought))
4 eggs
1 cup milk
1/2 teaspoon Salt
3 ounces Swiss cheese (grated)
3 slices bacon (fried and crumbled)
2 tablespoons green onion (sliced)
3 ounces Swiss cheese (grated)
1/4 cup (about 1.5 ounces) ham (cubed)
3 ounces Swiss cheese (grated)
4 cups (3 ounces) spinach (wilted (see notes))
1 tablespoon red bell pepper (cubed)
2 tablespoons (1/2 ounce) white button mushrooms (trimmed and finely chopped)
3 ounces Swiss cheese (grated)
Instructions:
Let the pie crusts stand at room temperature for 15 to 20 minutes. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.
Open and unfold one pie crust, then press out any fold lines. With a 2-1/2 inch biscuit cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.
In the prepared mini muffin tins, press 1 round of pie crust into the bottom and up the sides of the cup.
In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.
In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped bacon among the 12 cups, using about 1/2 teaspoon bacon in each. Top with a couple slices of green onion.
In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped ham among the 12 cups, using about 1/2 teaspoon ham in each.
In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the wilted spinach among the 12 cups, using about about 1/2 teaspoon spinach in each. Evenly divide the chopped red pepper among the mini muffin cups.
In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped mushroom among the 12 cups, using about 1/2 teaspoon mushroom in each.
Pour egg mixture into each of the 48 cups, filling to within 1/4 inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.