Wednesday, 23 May 2012

Bread Cups

Prep & Cooking Time: 30 mts
Serves: 4 


For The Toast Cases

8 slices brown/whole wheat bread
3 tsp low fat butter

For The Filling

2 tbsp chopped tomatoes
2 tbsp chopped onions
2 tbsp chopped capsicum
2 tsp finely chopped green chillies
4 tsp grated processed cheese
½ cup corn, boiled (optional)
1 cup low fat milk
1 tbsp cornflour
1 tsp oil
salt to taste


  • First remove the edges of the bread. Now cut circles using a round cookie cutter or a container lid.
  • Flatten the bread circles using rolling pin. Dont try to stretch too much, just flatten a bit, and press into the cavities of a muffin tray which is greased with butter.
  • Brush with melted butter and bake in a hot oven at 200°c for 10 minutes or until crisp.

  • Heat the oil in a non-stick pan; add the onions and sauté till they are golden brown.
  • Add the capsicum, tomato and green chillies and fry for 1 minute.
  • Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.
  • Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°c for 5 to 10 minutes or until the cheese melts.


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