30 unbaked miniature tart shells
4 strips bacon
1 sm. can mushrooms, drained
1/4 c. chopped green onions
3 eggs
1 c. sour cream

Chop bacon, fry until crisp. Remove fat. Add onions, mushrooms and a dash of salt. Cook until tender. Set aside to cool. Beat eggs, stir in sour cream. Divide bacon and mushroom mixture evenly in shells. Spoon egg mixture with teaspoon into shell until filled. Bake at 375 degrees for 20 minutes. Can be reheated. Freezes well.