Preheat oven to 375F. On lightly floured surface, rool one pie crust into 12x10 inch rectangle using Dough and Pizza Roller. Cut 12 circles from dough using cut n seal or Valtrompia bread tube. Press into Mini-Muffin Pan using the Mini-Tart Shaper. Repeat with remaing pie crust. Chop veggies, and put veggies, bacon bits, garlic, and onions.In Batter Bowl, Whisk milk, eggs together, stir in veggies and add remaining ingred. Fill each muffin cup with approx. 1 tbsp. filling. Bake 13-15 minutes, or until puffed and lightly brown. Cool in pan for 2 minutes. remove carefully. Serve warm.

Double all ingred., except eggs, use 3 eggs. Slice the veggies, instead of chopping. Bake for 35-40 minutes. Note: Use egg substitue to make this lower in fat.

106 calories, s, 7 g fat.

Gruenwald sitm@ekx.infi.net By Patrick & Sarah Gruenwald