Cheesy Broccoli Puffs with Sriracha Mayonnaise
Ingredients
- 1 bag 12 oz frozen broccoli and cheese sauce
- ¾ cup Original Bisquick™ mix
- ½ teaspoon crushed red pepper flakes
- ⅛ teaspoon salt
- ½ cup milk
- 2 eggs
- ⅓ cup grated Parmesan cheese
- 6 slices packaged precooked bacon from 2.1-oz package, chopped
- ½ cup mayonnaise
- 2 teaspoons Sriracha sauce
- Sliced green onions if desired
Instructions
- Heat oven to 375°F.
- Generously grease 24 mini muffin cups with shortening or cooking spray.
- Cook broccoli & cheese sauce as directed on bag for minimum time.
- Chop broccoli.
- In medium bowl, stir Bisquick mix, pepper flakes, salt, milk and eggs with whisk or fork until blended.
- Stir in broccoli & cheese sauce, Parmesan cheese and bacon.
- Divide mixture evenly among muffin cups (cups will be full).
- Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown.
- Cool 5 minutes.
- With thin knife, loosen sides of puffs from pan; remove to cooling rack.
- In small bowl, mix mayonnaise and Sriracha sauce until smooth.
- Top each warm puff with 1 teaspoon mayonnaise mixture; garnish with onion
Notes / Tips / Wine Advice:
Kitchen Secrets Satisfy your vegetarian guests by substituting either ¼ cup finely chopped red or green bell pepper or 2 tablespoons sliced green onions for the bacon.
