1 box refrigerated pie crusts, softened as directed on box
2 eggs
1/4 cup(s) of half-and-half
1 1/2 tablespoon of maple syrup
2 tsp. of all-purpose flour
3 oz Cream Cheese, softened
1 small granny smith apple, peeled, finely chopped
1 cup cooked and crumbled Hormel Black Label applewood smoked bacon
4 oz. crumbled gorgonzola blue cheese
1/4 cup(s) of finely chopped toasted pecans
2 tablespoons fresh parsley, finely chopped (if desired)

Heat oven to 375°F. Remove crusts from pouches; unroll on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased miniature muffin cup, forming lip on edge of cup.
In small bowl, beat eggs. Beat in half-and-half, maple syrup and flour.
In a medium bowl combine cream cheese, chopped apple, crumbled bacon, blue cheese, and toasted pecans.
Spoon two teaspoons of the cream cheese apple mixture into each crust-lined cup.
Slowly pour egg maple mixture into each cup.
Bake 18 to 23 minutes or until filling is set and edges are light golden brown. Garnish with parsley if desired. Cool 5 minutes; remove from pans. Enjoy! Serves: 24, prep time: 20 minutes, cooking time: 20 minutes