Broccoli Cheddar Cups

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  1. 1 (16.3 oz) pkg refrigerated grands buttermik flaky bisquits
  2. 1 (10 oz) pkg frozen chopped broccoli, cooked and well drained
  3. 5.5 oz sharp Cheddar cheese, shredded
  4. 2 large plum tomato, diced and drained
  5. 1/4 c green onions, minced
  6. 1 T plus 2 t melted butter, divided
  7. salt to taste


  1. Preheat oven to 400°F.
  2. Separate each bisquit into 2 thinner discs.
  3. Between two sheets of waxed paper roll each bisquit half into circle about 4 inches in diameter.
  4. Place 1 bisquit into center of each 2 1/2 inch diameter nonstick muffin pan cup. Press each bisquit into bottom and up sides of each cup. Set aside.
  5. In medium mixing bowl, thoroughly combine broccoli, cheese, tomato, onion, salt, pepper, and butter.
  6. Spoon an equal amount of mixture into each bisquit-lined cup.
  7. Fill remaining cups with water to prevent pan from burning.
  8. Bake at 400°F, until bisquits are golden brown, about 10 minutes.
  9. Remove pan from oven and carefully drain off water.
  10. Remove bisquits from pan, serve.

Picture of Recipe

Broccoli Cheddar Cups - Picture of Recipe
Serves: 16 cups
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Side Dish
Type of Food: Vegetable Dish,Vegetarian
Key Ingredient: Broccoli,Cheese,Tomatoes
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Oven Bake

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