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.
Recipe by About A Mom at https://www.aboutamom.com/vegetable-recipe-birds-eye-veggie-cupcakes/