YIELDS 2 DOZEN
Ingredients:
• ¾ cup crushed saltine crackers
• 4 tablespoons (½ stick) butter, melted
• 1 cup chopped green onion with tops
• 2 tablespoons butter
• 2 eggs
• 1 cup milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated Swiss cheese
Preparation:
Preheat oven to 300 degrees. Combine cracker crumbs and melted butter. Divide crumbs among mini muffin tins that have been sprayed with no-stick cooking spray. Sauté onion for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of cracker crumbs. Beat eggs; add milk, salt, pepper, and Swiss cheese. Pour by spoonfuls on top of onion in tins. Do not fill to top, as hey will run over. Bake until set, about 15 to 20 minutes. Do not overbake. May be stored in refrigerator or freezer. Warm in oven before serving.
This Appetizer Recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'
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