Ingredients
-
12
-
1 can (7.5 oz.) refrigerated buttermilk biscuits (about 10 biscuits)
-
1 bag (12 oz.) Birds Eye ® SteamFresh Mixed Vegetables, cooked according to package directions*
-
1/2 cup milk
-
2 eggs
-
1-1/2 cups shredded cheddar or swiss cheese
Directions
-
Cook Crunchy Fish Sticks according to package directions. Cut into bite-sized pieces. Leave oven on; reduce temperature to 375°F.
-
Meanwhile, evenly press biscuits into bottom and up sides of a 12 cup muffin pan; set aside.
-
In large bowl combine cooked vegetables, milk, eggs and 1 cup shredded cheese. Stir in prepared fish sticks.
-
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
Serve with a garden salad to round out the meal.
*Also terrific made with 1 bag (14 oz.) Birds Eye® Recipe Ready Mixed Vegetables!