Breakfast In A Bread Basket
|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|
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.
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.