Veggie Bread Cups

Pat Duran


This bread cup recipe from Pepperidge Farm is actually a creative way to make individual veggie "quiches". They use light, extra fiber bread for the crust and are packed with colorful vegetables and low-fat cheese. They're great for breakfast, brunch or as appetizers.

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6 servings


20 Min


30 Min




12 slice
pepperidge farms light style extra fiber bread
1 c
shredded low-fat cheddar cheese
2/3 c
liquid egg substitute
10 oz
pkg. thawed chopped spinach, squeezed and well drained
14 oz
can artichoke heart, drained and chopped
2 Tbsp
finely chopped red bell peppers
2 Tbsp
chopped fresh basil leaves
1/2 tsp
garlic powder
1/8 tsp
ground red pepper

Directions Step-By-Step

Heat oven to 375^. Spray 12 (3-inch) muffin pan cups with cooking spray. Press the bread slices into the bottom and up the sides of the Muffin cups. Spray the bread cups with cooking spray. Bake for 10 minutes or until the bread cups are lightly browned. Remove the pan from the oven. Reduce the oven temperature to 350^.
Stir 1/2 cup cheese, the egg substitute, spinach. artichoke hearts, bell pepper, basil, garlic powder and ground red pepper in a medium bowl. Spoon the mixture into the bread cups. Bake for 20 minutes or until the filling is set. Sprinkle with the remaining cheese. Serve immediately.
You can substitute light style 7-grain, oatmeal or soft wheat bread for the extra fiber bread. You can also make the bread cups up to 8 hours ahead. Store covered at room temperature after cooled.

About this Recipe

Course/Dish: Vegetables, Savory Breads
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #eggs, #Brunch