Vegetable Recipe | Birds Eye Veggie Cupcakes

🧂 Ingredients

• 1 bag

  12 oz. Steamfresh® Broccoli Florets, cooked according to package directions
• 1 bag

  12 oz. Steamfresh® Mixed Vegetables, cooked according to package directions
• 1 can

  16.3 oz. refrigerated biscuits (8 biscuits)
• 3 oz. cream cheese

  softened
• 1/2 cup plain yogurt or sour cream
• 1-1/2 cups shredded Swiss cheese
• 2 eggs

Instructions

• 1 Preheat oven to 375°F.
• 2 Evenly press biscuits into bottom and up sides of a 12 cup muffin pan; set
  aside.
• 3 In large bowl combine cooked vegetables with, cream cheese, yogurt, 1 cup
  shredded cheese and eggs.
• 4 Evenly spoon vegetable mixture into prepared muffin cups. Bake 15 minutes.
  Evenly sprinkle with remaining cheese and continue baking, 5 minutes or until
  golden brown.
• 5 I made a couple of changes to this recipe when I made it. Instead of the
  shredded Swiss cheese, I used a cheese blend that I already had on hand. I also
  added salt and pepper to taste. My kids are older and don’t mind a little salt
  and pepper. Also, I sprayed the muffin tins with a little vegetable spray before
  adding the biscuits.

Nutrition Info