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Breakfast In A Bread Basket Recipe
|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|
Serving size: Complete recipe
Calories 1080 Calories from Fat 208
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 5.4 g27.1%
Trans Fat 0 g
Cholesterol 423.6 mg
Sodium 3483.9 mg145.2%
Total Carbohydrates 179 g59.6%
Dietary Fiber 11.1 g44.3%
Sugars 5.7 g
Protein 40 g80.1%
Vitamin A 74% Vitamin C 130.8%
Calcium 55.8% Iron 71.2%
*Based on a 2000 Calorie diet
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.