Bread Cups with Creamy Vegetables

Here's a tasty breakfast dish - perfect for weekends. It's pretty healthy and wholesome too with whole wheat bread, vegetables and cheese.

I originally got this recipe from Tarladalal's website which I have modified a bit to suit my taste. I've made this many a time and its popularity hasn't decreased an ounce.

This is my entry for Trupti's Spice it up! for WBB-12

BREAD CUPS with CREAMY VEGETABLES

Ingredients

For the bread cups:
Whole wheat bread – 8 slices
Low fat butter or tub style margarine – 1 to 2 tbsp, melted

For the filling:
Frozen mixed vegetables - 1½ cups, cooked (I put it in the microwave)
Onion - 3 tablespoons, chopped
Green Bell pepper - 3 tablespoons, chopped
Green Chillies - 2 teaspoons, finely chopped
Low fat milk – 1 cup
Cornstarch – 1 tbsp
Olive oil – 1 tsp
Salt and pepper to taste

For baking:
Low fat pepper jack cheese - 1/4 cup, grated




Method:

For the bread cups:
Preheat oven to 400 degrees F
Remove the crust from the bread slices
Wrap them in a cheese or muslin cloth and steam them for 5-7 minutes (I use a pressure cooker without the whistle). This makes them soft and pliable.
Roll them out a little and press into the cavities of a muffin tray which is greased lightly with butter
Brush with melted butter and bake for 10 minutes or until crisp and golden

For the filling:
Heat oil in a non-stick pan, add the onions and sauté till golden brown
Add the chopped bell pepper and jalapenos and fry for 1 minute
Add the cooked vegetables, cornstarch, salt, then add milk and cook till the mixture thickens. Add pepper, if desired, to taste
Fill a little of this mixture in each bread cup, sprinkle cheese on top and bake for 5-10 mintues until the cheese melts.
Serve hot