Directions

1. On a lightly floured surface roll out the pie crust to a 14-inch diameter circle. Using a scalloped 3-inch round cutter, cut out 21 circles; re-roll scraps as needed. Fit pastry circles into bottoms and slightly up sides of 21 lightly-greased 2-1/2-inch muffin cups. Set aside.
2. In a large skillet, cook bacon until crisp. Remove bacon from skillet; reserving 1 tablespoon bacon drippings in skillet. Drain bacon on paper towels and crumble. Set aside.
3. For filling: In the same skillet, cook mushrooms in reserved bacon drippings until tender and liquid evaporates. In a medium bowl, combine mushrooms, reserved bacon, green onions and cheese. Divide filling equally among each pastry-lined muffin cup. In a large bowl, combine eggs and sour cream; stir until smooth. Spoon about 1 tablespoon of the egg mixture into each muffin cup.
4. Bake in a 375 degree F oven for 20 to 25 minutes or until puffed, light brown and a knife inserted in centers comes out clean. Cool for 5 minutes in muffin cups. Carefully remove from muffin cups; place on a wire rack or serving platter. Serve warm. Makes 21.