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Mini Bacon-Cheese Cups

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Mini Bacon-Cheese Cups
  • Prep 15 min
  • Total 35 min
  • Ingredients 8
  • Servings 16
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 package (3 oz) cream cheese, softened
  • 1 whole egg
  • 1 egg yolk
  • 1/4 cup chopped green onions (4 medium)
  • 3 oz shredded Swiss cheese (about 2/3 cup)
  • 8 slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)
  • Additional finely chopped green onions, if desired

Directions

  • 1
    Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.
  • 2
    In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.
  • 3
    Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.

Expert Tips

  • tip 1
    For added flavor, stir 1/2 teaspoon chopped fresh thyme, parsley or rosemary into the cheese mixture.
  • tip 2
    Look for the precooked bacon near the luncheon meat section at the grocery store.

Nutrition Information

170 Calories, 12g Total Fat, 4g Protein, 13g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
170
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
250mg
11%
Potassium
45mg
1%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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