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Source: Campbell's Recipes
Tagged With: 6 servings
Veggie Bread Cups
These bread cups are 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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Serves: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
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Vegetable cooking spray
12 slices Pepperidge Farm® Light Style Extra Fiber Bread
1 cup shredded lowfat Cheddar Cheese (about 4 ounces)
2/3 cup liquid egg substitute
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (about 14 ounces) artichoke heart, drained and chopped
2 tablespoons finely chopped red bell Pepper
2 tablespoons chopped fresh basil leaves
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper

Heat the oven to 375°F.  Spray 12 (3-inch) muffin-pan cups with the cooking spray.
Press the bread slices into the bottom and up the sides of the muffin-pan cups.  Spray the bread cups with the 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°F.

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.

Nutritional Values per Serving using Pepperige Farm Light Extra Fiber Bread: Calories 174, Total Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 415mg, Total Carbohydrate 24g, Dietary Fiber 7g, Protein 17g, Vitamin A 119%DV, Vitamin C 9%DV, Calcium 134%DV, Iron 47%DV

Tip: You can substitute Pepperidge Farm® Light Style 7 Grain, Oatmeal or Soft Wheat Bread for the Extra Fiber Bread.
Make-Ahead Tips: You can make the bread cups up to 8 hours ahead.  Store covered at room temperature and reheat at 350°F. for 5 minutes before filling with the vegetable mixture as directed above.  You can also refrigerate the finished veggie cups, covered, for up to 1 day.  To reheat, uncover and let the veggie cups stand at room temperature for 10 minutes. Bake at 375°F. for 10 minutes or until hot.

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