10 oz. pkg. refrigerated buttermilk flaky biscuits (10)
2 c. chopped broccoli, cooked and well drained
1 1/2 c. cheese, shredded
1 lg. plum tomato, diced
1/4 c. minced onion
1 tbsp. + 2 tsp. butter, melted
Salt and pepper to taste

Preheat oven to 400 degrees. Between 2 sheets wax paper roll each biscuit into a circle about 4 inches in diameter. Into each of 10 2 1/2 inch nonstick muffin pan cups place one biscuit; press each biscuit into bottom and up sides to form crust.

In small bowl, combine remaining ingredients and spoon equal amount into each cup. (Partially fill any remaining cups with water to prevent pan warping.) Bake until biscuits are golden, about 10 minutes.