1 (6 oz.) package spinach, finely chopped 

1/2 cup onions, finely chopped 

1/2 cup bacon, cooked crisp and crumbled

4 eggs

1 cup skim milk, or half & half, fat free

1/2 teaspoon salt

1/8 teaspoon black pepper, ground

dash nutmeg

2 pie crusts

1/2 cup Swiss cheese

Preheat oven to 350º.  Spray large nonstick skillet with cooking spray.  Add baby spinach and onion; cook and stir over medium heat until spinach is wilted.  Cool and drain well. Stir in bacon – set aside.  Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.

Roll each pie crust on lightly floured surface to 13 inch circle.  Cut each pie crust into 24 circles using a 2 inch biscuit cutter.  Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups.  Add  approximately 1 heaping tsp. of the spinach mixture.  Top with 2 tsp of egg mixture.  

Bake 18-22 minutes or until puffed in center and lightly browned around edges.  Remove from oven and let cool for 3 to 5 minutes.  Remove from pans.  Cool on wire rack.

24  Servings