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Cheesy Vegetable Cups

For dinner last night I came up with a new recipe.  I had intended to make cheeseburger cups last week, but it didn’t happen since we had so many leftovers to use.  So I was going to put them on the  menu this week.  But we were already eating beef a few times.  So I thought, why don’t I use the same concept but change the filling?  I wasn’t in the mood for anything heavy, so I just did vegetable cups.  I made them with homemade pesto (just peas, EVOO, salt and garlic powder), peas, broccoli and cheese.  Super easy to make.  And they taste great!!  I love how versatile these are.  You can add any combo of vegetable, meat and cheese.  I almost added some canned salmon.  It would have been very good.  You could also beat a few eggs and pour them over top to make these more like mini quiches.  Or you could use pizza sauce instead of pesto and turn them into little pizza cups with your favorite pizza toppings.  I also love that they use soaked biscuits as the base. These are great reheated too.  I had some for breakfast today.  Yum!!  I’m excited to make these more often and experiment with the fillings.

This post is linked to Fat Tuesday at Real Food Forager and Fight Back Friday.

Cheesy Vegetable Cups

1 recipe biscuit dough (I used this super simple soaked version)
1/2 cup prepared pesto (I use homemade)
1 cup cooked vegetables cut in small pieces (I used broccoli and peas since I can eat those.  But there are so many that would be good – carrots, onions, mushrooms, peppers, zucchini, etc.)
1/2 cup cheese, shredded or sliced (any variety you like.  I was using up a few things and ended up with a combo of mozzarella, crofter’s (a locally made raw cheese) and country dill (another locally made raw cheese)

optional add-ins:
flaked fresh or canned salmon
cooked chicken, ham, turkey or bacon
4-6 beaten eggs
replace pesto with pizza sauce

Prepare biscuit dough.  Roll and divide into 12 pieces.  Place dough into a greased muffin pan, pushing it down to form a cup.  Fill each cup with pesto, cheese and vegetables.  Top with more cheese.  Bake at 400 degrees for 25-30 minutes, until the dough is cooked and the cheese is melted.

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2 comments

  1. Sara says:

    These look good. I bet they’d freeze well, too… pre-cooked or cooked. They’re not primal/paleo, but I might have to make up a batch of these for post-baby. Even though not primal/paleo, they’d be an easy, nourishing breakfast, lunch, or dinner. I might have to do some experimenting and see if I could do something similar with almond and/or coconut flour, too. 🙂

  2. Mary Voogt says:

    Yes, I’m sure they freeze well. I just didn’t write that in the post.

    They are really good!! They would be a perfect freezer meal for post-baby. You can take out as many as you need and do a quick warm up. I actually even enjoy them cold 🙂

    I bet you could come up with a grain free crust. I know there are decent grain free pie crust recipes. I bet that would work well.

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