Impossibly Easy Brussels Sprouts Mini Pies

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  • 20 min prep time
  • 55 min total time
  • 8 ingredients
  • 6 servings

Ingredients

1
box (10 oz) Green Giant™ frozen baby Brussels sprouts & butter sauce
1/2
cup chopped fresh mushrooms
1/4
teaspoon dried thyme leaves
1/8
teaspoon pepper
1/2
cup all-purpose baking mix
1/2
cup milk
2
eggs
3/4
cup shredded Swiss cheese (3 oz)

Directions

  1. 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  2. 2 Cook Brussels sprouts for the minimum time as directed on box; pour into medium bowl. Cool 5 minutes. Cut Brussels sprouts in half. Stir in mushrooms, thyme and pepper.
  3. 3 In medium bowl, stir Bisquick mix, milk and eggs with whisk or fork until blended. Spoon slightly less than 1 tablespoon batter into each muffin cup. Divide Brussels sprouts mixture evenly among cups; sprinkle each with about 1 tablespoon cheese. Top each with 1 tablespoon batter.
  4. 4 Bake 22 to 27 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan to cooling rack. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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