veggie bread cups
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.
prep time
20 Min
cook time
30 Min
method
Bake
yield
6 servings
Ingredients
- 12 slices pepperidge farms light style extra fiber bread
- 1 cup shredded low-fat cheddar cheese
- 2/3 cup liquid egg substitute
- 10 ounces pkg. thawed chopped spinach, squeezed and well drained
- 14 ounces can artichoke heart, drained and chopped
- 2 tablespoons finely chopped red bell peppers
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground red pepper
How To Make veggie bread cups
-
Step 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. 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Savory Breads
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#eggs
Keyword:
#Brunch
Ingredient:
Dairy
Method:
Bake
Culture:
American
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