Minimal prep required, with a super tasty outcome!
1 box frozen baby Brussels sprouts and butter sauce
½ C chopped fresh mushrooms
¼ tsp dried thyme leaves
1/8 tsp pepper
½ C pancake mix (GF mix works well too!)
½ C milk
¾ C shredded Swiss cheese
Cooks Brussels sprouts according to package directions. Pour into a bowl and let cool for 5 minutes. Cut Brussels sprouts in halves or quarters, mix in chopped mushrooms, thyme and pepper.
In a separate bowl, prepare pancake mix, milk, and eggs.
Spray a regular sized muffin tin with baking spray. Spoon slightly less than 1 Tbsp batter into each cup. Evenly divide Brussels sprouts and mushroom mixture among all 12 cups. Sprinkle each with about 1 Tbsp shredded cheese. Top with 1 Tbsp batter.
Bake at 375 for 20-25 minutes.