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Breakfast In A Bread Basket

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Ingredients
  Vegetable cooking spray 1
  Low fat baking mix 1 Cup (16 tbs)
  Skim milk 2 Tablespoon
  Chopped sweet red pepper 3 Tablespoon
  Chopped green onions 3 Tablespoon
  Eggs 2 , beaten
  Egg white 1 , beaten
  Garlic powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Coat 2 (10-ounce) custard cups with cooking spray; set aside.
Combine baking mix and 2 tablespoons milk in a small bowl, stirring well.
Divide dough into 3 equal portions; shape 2 portions into balls.
(Keep remaining portion covered.) Gently press 1 ball of dough into a 2-inch circle between 2 sheets of heavy-duty plastic wrap.
Roll dough, still covered, into a 5-inch circle.
Remove top sheet of plastic wrap.
Invert and press dough into bottom and 2 inches up sides of prepared custard cup.
Remove remaining plastic wrap.
Repeat procedure with remaining ball of dough.
Divide remaining portion of dough into 4 equal pieces.
Roll each piece into a 15-inch rope.
Twist 2 ropes together.
Repeat procedure with remaining 2 ropes.
Moisten top edge of dough in custard cups with water.
Gently press twisted rope around dough in each cup, joining ends of rope together.
Set aside.
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
Add sweet red pepper and green onions; saute until tender.
Combine sauteed vegetables, 2 eggs, and next 4 ingredients, stirring well.
Pour mixture into pastry shells.
Bake at 350° for 35 to 40 minutes or until set.
Remove from oven; let stand 5 minutes.
Remove from cups, and garnish with fresh basil sprigs, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Breakfast
Method: 
Baked

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