To make the mini quiche shells, follow the directions on the back of the Bisquick box for rolled biscuits. Roll the dough out as instructed and cut 12 rounds with a 2" cookie cutter. Press the dough into the bottom of each reservoir of a nonstick cupcake tin sprayed with nonstick cooking spray. Set aside.
Meanwhile, mix together thoroughly, meat, cheese, egg, sundried tomatoes, onion and green pepper. Fill each tin about 1/4 full with the mixture. Bake at 400° for 10 to 15 minutes. Garnish with chopped basil. Serve hot.
At this point, you can cool the quiches, remove from the cupcake tin and store in a airtight container until they are needed. Then just pull them out of the freezer and reheat the frozen quiches at 400° for 10 minutes or until cheese begins to melt. Serve hot.