Veggie Bread Cups

1
Pat Duran

By
@kitchenChatter

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 servings
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 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

How to Make Veggie Bread Cups

Step-by-Step

  1. 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.
    Note:
    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.

Printable Recipe Card

About Veggie Bread Cups

Course/Dish: Vegetables Savory Breads
Main Ingredient: Dairy
Regional Style: American
Hashtags: #eggs #Brunch




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