the impossibly easy bacon and mushroom mini-pies and a {Giveaway}

Do you prefer something sweet or something savory for breakfast?

In my family, savory always wins hands-down. So I am forever thinking of different savory small-eats I can whip up for breakfast.

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Since we are not big breakkie eaters, mini-pies are often my answer to the question of “Breakfast Eat What?” Not only are they perfect portion-wise, they are also non-sweet. Best of all, they are really quick and easy to make. As a cooking Mama who works, these mini-pies meet all my needs.

Since these mini-pies are impossibly easy to make, it takes no time to whip them up. Often, I will make a few different combinations of filling (like this, this, this, this and this), then make a few batches of pies at one go. Since my oven is already hot, I may as well make full use of it! 

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Here are the instructions on how to make these oh-so-perfect pies.

To make the filling, start by sauteing diced onion in a pan or Dutch oven for about 2 minutes, or until the onion bits have turned soft and translucent.

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Add minced garlic and mushrooms and stir to mix.

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Add a little white wine or chicken (or vegetable) stock. Continue cooking until the liquid has evaporated and the mushrooms are cooked through.

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Add the cooked bacon bits. I cooked these ahead of time because I was cooking a pasta dish for dinner so I simply cooked a little more than I needed, and kept the balance for later.

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Add salt and black pepper, as well as your favorite herbs – I used thyme, rosemary and marjoram – and stir to mix.

Let the filling cool before proceeding to make the pies.

To make the batter, add Bisquick mix, eggs and milk into a mixing bowl. If you do not have Bisquick mix, I have included a recipe at the end of this post on how to make your own Bisquick mix.

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Whisk to combine.

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Place a scant tablespoonful of the batter into each hole of a muffin pan that has been sprayed with oil.

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Top with the filling before adding the cheese. Be generous with the cheese!

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Top each hole with 1-2 tablespoons of batter. 

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Sprinkle some black pepper.

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Bake at 180°C for 30 minutes.

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Allow the pies to cool a little before carefully removing them from the tray. Cool completely on the wire rack.

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These pies can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months in air-tight containers. Thaw over night in the fridge before re-heating in the microwave oven.

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Enjoy!

Happy Lunar New Year to all my readers! The time of the year for family reuinons and lots of feasting is near and The Domestic Goddess Wannabe is celebrating the festive seasons with TWO giveaways! This is the first giveaway – a set of TAIYO BBQ GRILL WITH STEAMBOAT!! Some of the features of this grill/bbq include:

•5 heating levels
•Stainless steel pot
•Plug-in temperature regulator
•Detachable frill pan for easy cleaning

To take part, simply complete the Rafflecopter below!

*Terms and conditions apply.

 

a Rafflecopter giveaway

The Impossibly Easy Bacon And Mushroom Mini-Pies
Yields 12
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For the filling
  1. 1/2 onion, diced
  2. 2 cloves garlic, minced
  3. 150g brown mushrooms, sliced
  4. 6 rashes bacon, chopped and cooked until crispy
  5. 1/4 cup (60ml) white wine or chicken or vegetable stock
  6. 1/4 teaspoon rosemary
  7. 1/4 teaspoon thyme
  8. 1/8 teaspoon marjoram
  9. 1/2 cup Cheddar
  10. Pinch of salt
  11. 1/4 teaspoon black pepper
For the Batter using Ready-Made Bisquick Mix
  1. 1 cup Bisquick mix
  2. 1 cup milk - this can be whole milk or low-fat milk
  3. 4 eggs
For the Homemade Bisquick Mix
  1. 3 cups plain flour, sifted
  2. 1/2 tablespoons baking powder, sifted
  3. 56.7g cold butter or shortening
For the filling
  1. Saute diced onion in a pan or Dutch oven for about 2 minutes, or until the onion has turned soft and translucent. Add minced garlic and mushrooms and stir to mix.
  2. Add a little white wine or chicken (or vegetable stock). Continue cooking until the liquid has evaporated and the mushrooms are cooked through.
  3. Add the cooked bacon bits.
  4. Add salt and black pepper, as well as your favorite herbs and stir to mix.
  5. Let the filling cool before proceeding to make the pies.
  6. To make the batter, add Bisquick mix, eggs and milk into a mixing bowl. Whisk to combine.
  7. Place a scant tablespoonful of the batter into each hole of a muffin pan that has been sprayed with oil.
  8. Top with the filling before adding the cheese. Be generous with the cheese!
  9. Top each hole with 1-2 tablespoons of batter.
  10. Sprinkle some black pepper.
  11. Bake at 180°C for 30 minutes. Allow the pies to cool before carefully removing them from the tray. Cool completely on the wire rack.
For the Batter using Ready-Made Bisquick Mix
  1. Whisk Bisquick mix, milk and eggs in a bowl until combined.
For the Homemade Bisquick Mix
  1. Place flour, baking powder and butter in a mixing bowl. Use a pastry cutter (or food processor) to cut in the cold butter until evenly incorporated. Keep in refrigerator for up to 4 months. (Note: You still need to add milk and eggs to this to make the batter for the pies)
Notes
  1. These pies can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months in air-tight containers. Thaw over night in the fridge before re-heating in the microwave oven.
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/

*Contest ends on Friday, 30 January 2015 at 2359hrs. The winner will be selected via Rafflecopter, and notified via email. He/She has up to Friday, 13 February 2015 to respond to the notification email. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. Open to overseas entrants. If the winner is a resident of Singapore, the winner must collect the prize from Tanah Merah Kechil (exact address will be provided) within 14 days of the email notification of his/her win. In the event that the winner is an overseas entrant, the prize will be mailed via Singpost.

Disclaimer: This is NOT a sponsored post. This is my way to share the joys celebrating the Chinese New Year!