Search
Monday 20 October 2014
  • :
  • :

Individual Impossible Cheeseburger Pies

ShareShare on FacebookTweet about this on TwitterPin on PinterestShare on StumbleUponShare on Google+

I’ve been in a muffin tin baking kind of mood lately.  A few weeks ago, I used this same Impossible Cheeseburger Pie recipe for our Chantal Cookware pie dish themed #SundaySupper HERE.  My family already likes this recipe, so I figured I would try making it in a muffin tin since our meatloaf muffins were such a big hit.  We scored another home run with these Muffin Tin Mini Impossible Cheeseburger Pies!

Muffin Tin Mini Impossible Cheeseburger Pie 1

Ingredients:
1 lb lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs

Directions:
1. Heat oven to 400°F. Spray regular sized muffin tin with cooking spray.
2. In skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt.
3. Divide ground beef into 12 muffin spaces. Sprinkle with shredded cheese.
4. In small bowl, stir remaining ingredients with fork or wire whisk until blended.
5. Pour mixture into muffin cups over other layered ingredients
6. Bake about 25 minutes or until knife inserted in center comes out clean

Muffin Tin Mini Impossible Cheeseburger Pie 2

Everyone devoured these light and puffy individual pies.  I used shredded cheddar jack cheese for a better melt in the cups.  Regular cheddar can sometimes be a little more greasy when melted, but that is just my opinion. You should use your favorite cheese for the flavor profile you want to achieve.  I, of course, had to pair my little pies with a side of ketchup and sliced kosher dill pickles, just like I do a regular cheeseburger.

Muffin Tin Mini Impossible Cheeseburger Pie 3

As the muffins baked they developed a semi-crisp crust and top, which adds a different texture to the light and fluffy center.  We made rice and green beans for sides, but to be honest, you could easily skip the starch and not miss it.  These mini pies would make a great light dinner when accompanied by a side salad. These yummy little gems will definitely be making their way into our monthly menu rotation.

What old recipe did you make new again by baking it in a muffin tin?

4.0 from 1 reviews
Muffin Tin Mini Impossible Cheeseburger Pies
 
Prep time
Cook time
Total time
 
Muffin tin version of the retro favorite Bisquick Impossible Cheeseburger Pie.
Author:
Recipe type: Entree
Cuisine: American
Ingredients
  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • ½ teaspoon salt
  • 1 cup shredded Cheddar cheese (4 oz)
  • ½ cup Original Bisquick® mix
  • 1 cup milk
  • 2 eggs
Instructions
  1. Heat oven to 400°F. Spray regular sized muffin tin with cooking spray.
  2. In skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt.
  3. Divide ground beef into 12 muffin spaces. Sprinkle with shredded cheese.
  4. In small bowl, stir remaining ingredients with fork or wire whisk until blended.
  5. Pour mixture into muffin cups over other layered ingredients
  6. Bake about 25 minutes or until knife inserted in center comes out clean

 




7 thoughts on “Individual Impossible Cheeseburger Pies

    1. karenhartzell Post author

      This just made my day, Marilyn! I love hearing that my recipes are a hit! Glad the boys loved the cheeseburger pies!

      Reply
  1. sueeeb

    I am going to make these now!! I too have a hard time finding something NEW to do with ground beef. Have you ever made them and put them in the freezer? Would love to know how they do thawed and reheated.

    Reply
    1. karenhartzell Post author

      I didn’t have any left to try and freeze, so I am not sure how they would come out. The minimal leftovers we had were eaten the next day. If you freeze some, I would love to hear your results on how they turned out. :-)

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge