Gather all the ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Grease the two mini muffin pans to prevent sticking.

In a large skillet, cook the chopped bacon and onion together over medium heat until the bacon is crispy and the onion is tender, about 5 minutes. Drain them on paper towels and set aside to cool slightly.

In a medium bowl, whisk the eggs until well beaten.

Stir in the baking mix, parsley, cheese, along with the bacon and onion until everything is evenly combined.

Spoon the mixture into the prepared muffin cups, filling each one about 3/4 full.

Bake in the preheated oven until the tops are lightly browned, approximately 10 to 15 minutes.

Allow the mini quiches to cool in the pan briefly before carefully removing them using a small knife or spatula.