Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin pans.

Cook bacon and onion together in a large skillet over medium heat until bacon is crisp and onion is tender, about 5 minutes. Drain on paper towels and set aside to cool slightly.

Whisk eggs in a medium bowl. Stir in baking mix, parsley, cheese, bacon, and onion until evenly combined. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.

Bake in the preheated oven until the tops are lightly browned, about 10 to 15 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.