I think when I make them next time, I will add some diced jalapenos, and some chopped bacon.
Hats off to Anne Coleman over at http://family.go.com for coming up with this one!
1 large egg
1 Tablespoon sour cream
2 Tablespoons grated Parmesan cheese
2 Tablespoons each red and green pepper - chopped fine
1 Tablespoon green onion - green tops only
Preheat oven to 350 degrees F. Grease a mini muffin tin with 12 cups.
Roll out dough to a 1/8-inch thickness and cut into an 8 x 6-inch rectangle. Cut into twelve 2-inch squares. (You can do this with a store-bought shell, but let thaw first if frozen.)
Fit squares of dough into muffin tins. Set aside.
Combine egg, sour cream, Parmesan cheese, peppers, onion and salt. Blend well.
Spoon a teaspoon of mixture into each dough-lined muffin cup.
Bake for 10-12 minutes or until egg puffs and dough is lightly browned at the edges. Cool for 10 minutes before removing from tins and serving