Savory Cups

Course: Appetizer, Breakfast

Cuisine: American

Meat/Protein: Cooked protein. Ground or shredded beef pork, turkey, chicken. Beans, tofu, seafood, sausage, ham, and eggs.
Vegetables: Chopped onions green, sweet, yellow, white, peppers (sweet and hot), mushrooms, broccoli, corn, tomatoes, lettuce, sauerkraut, spinach, etc.
Seasoning: Taco herbs, seafood, BBQ rubs, garam masala, etc. Any spice you like and works with your other choices.
Crust: Crescent dough biscuit dough, puff pastry, wonton and egg roll wrappers, phyllo sheets, flattened bread slice, pie crust.
Cheese: Cheese helps bind inner ingredients and make a nice gooey topping. Cheddar Mozzarella, Swiss, Feta, Pepper Jack, Colby. Any cheese you like and works with your other choices.
Optional toppings: Chopped tomatoes sliced olives, shredded lettuce, sour cream, guacamole and salsa add freshness, color and additional layers of flavor and texture.

Flavor suggestions: Let your imagination and taste buds go wild in this fun and interactive recipe. Asian Chicken Cups, Chili Cups, Pizza Cups, Chicken Bacon Ranch Cups, Reuben Cups, Chicken Cordon Bleu Cups, Chicken Parmesan Cups, French Dip Cups, Buffalo Chicken Cups, Taco Cups.
Step 1: Prepare the fillings
Preheat the oven to 375°F. Cook, shred and prepare protein. Chop and sauté/cook vegetables as needed.
Step 2: Prepare the crusts in the cups
For mini cups/appetizers use a 3-4 inch square/round crust and a mini muffin tray. For regular size cups (muffin tray) use a 4-5 inch square/circle.
Step 3: Fill and bake
Fill each muffin cup with your desired combination of protein, vegetables, and cheese. Bake for 14 to 16 minutes or until the dough is golden brown. This may vary due to ingredient and crust. Let the cups cool in the pans for 10 minutes before removing them. Serve with assorted toppings, as desired.