Veggie Bread Cups
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- 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
1Heat 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.