Broccoli Cheddar Cups

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Sep. 19, 2011


Flaky buttermilk biscuits 10 (refrigerated, ready to bake)
Broccoli 2 Cup (32 tbs) , cooked, drained
Cheddar cheese 5 Ounce , shredded
Plum tomato 1 Large , diced
Minced scallions 1/4 Cup (4 tbs)
Margarine 5 Teaspoon , melted (1 tablespoon plus 2 teaspoons)



1) Preheat the oven to 400°F.

2) Roll each of the 10 biscuits to about 4-inch diameter, placing between two wax paper sheets.

3) Take 10 2 1/2 -inch diameter monstick muffin cups and press a biscuit over each of them. The biscuits should cover the bottom and sides of the muffin cups like a crust.


4) In a small bowl, mix broccoli, cheddar cheese, plum tomato, margarine and scallions. Take a spoonful of the mixture and fill into each of the 10 muffin cups.

5) Add a little water into each cup to prevent them from burning.

6) Bake the biscuits for about 10 minutes or until they turn golden brown.

7) Carefull drain out the hot, boiling water from each muffin cup.


8) Serve the Broccoli Cheddar Cups alongside some gravy or stew.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 306Calories from Fat 138

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 655 mg27.29%

Total Carbohydrates 32 g10.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet