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Vegetable Recipe | Birds Eye Veggie Cupcakes

Vegetable Recipe | Birds Eye Veggie Cupcakes

Kid Friendly Vegetable Recipe - Veggie Cupcakes

I’m always on the hunt for a great kid inspired vegetable recipe… something that doesn’t camouflage the veggies, but rather features them in a fun, creative way. I want the veggies to be the star of the show, and they are exactly that in these Birds Eye Veggie Cupcakes. Fortunately, the kids in this house are pretty good about eating their veggies.

Both of my nieces enjoy helping out in the kitchen, and this vegetable recipe was a lot of fun for them to make. They enjoyed pushing the biscuits down into the muffin tins and then filling them up with the cheesy vegetable filling.

Kid Friendly Vegetable Recipe - Veggie Cupcakes

This Veggie Cupcake recipe is one of many fabulous kid-friendly recipes that I found on the Birds Eye Kids web site.

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

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.

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.

Kid Friendly Vegetable Recipe

See Also
Witch finger cookies

Note: I found that the recipe yielded a lot of extra veggie filling. Had I known, I would have purchased another tube of biscuits and had some leftovers to enjoy. Instead, I added the extra cheesy veggie mixture to a small baking dish and baked it for about 15 minutes. It was a delicious side dish for dinner the next evening.

Birds Eye Veggie Cupcakes are delicious, and the whole family enjoyed them! They are a bit like mini veggie pot pies, and would be a great entree for lunch. It’s a recipe we’ll definitely be making again.

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* I participated in a campaign on behalf of Mom Central Consulting for Birds Eye. I received product coupons to facilitate my review as well as a promotional item as a thank-you for participating.

Birds Eye Veggie Cupcakes

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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.
  • 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.
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