Prep Time: 25 Minutes
Cooking Time: Cook 20 Minutes
April/May 2020 Dig In Recipe
DirectionsNote: Wash hands with soap and water.
1. Preheat oven to 375 degrees Fahrenheit. Coat a 24-count mini muffin pan with cooking spray; set aside.
2. Roll pie crust into a large 12-inch circle about 1/8-inch thick. Use a biscuit cutter to cut out circles of dough that are about 2½-inch round. Press dough into bottom and up sides of each cup. Repeat with remaining pie crust.
3. In a large bowl, whisk together milk, cream, eggs and egg yolk; season to taste with salt and pepper. Add broccoli, chicken and red pepper.
4. Place ½ tablespoon cheese in the bottom of each of the pie crusts. Evenly divide egg mixture between the muffin cups and sprinkle remaining cheese over top. Bake for 20 minutes or until crust is golden brown and mixture is cooked through.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 329 (Calories from Fat: 207)
Total Fat: 23g (Saturated Fat: 8g)
Total Carbohydrates: 24g (Dietary Fiber: 2g