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Ingredients
| whole-wheat bread: 24 slices |
| eggs: 1 (large//whole) |
| eggs: 1 (white) |
| 2% milk: 1/3 cup |
| dried parsley: 1 tsp |
| salt: 1/2 tsp |
| baking powder: 1/4 tsp |
| dried thyme (leaves): 1/8 tsp |
| black pepper: 1 dash |
| olive oil: 2 tsp |
| garlic: 1 clove (minced) |
| broccoli (chopped): 1/3 cup (finely chopped) |
| cheddar cheese (shredded): 1/3 cup (shredded) |
| white mushrooms: 1/4 cup (finely chopped) |
| onions (chopped): 1 Tbl (finely chopped) |
Mushroom Broccoli Cups
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
- With a rolling pin, roll bread flat; cut with a 2 1/2 inch biscuit cutter. (Save leftover bread scraps for another use - like making bread crumbs.).
- Press bread rounds into miniature muffin cups coated with nonstick cooking spray.
- Broil 6 inches from the heat until golden brown, about 2-3 minutes.
- Cool in pans on wire rack.
- Saute the broccoli, mushrooms and onions with the clove or garlic, together in a bit of olive oil till just tenderized - do not over cook this.
- In a bowl, beat the egg, egg white, milk, parsley, salt, baking powder, thyme, and pepper.
- Stir the broccoli, cheese, mushrooms and onion into the egg mixture.
- Spoon about 1 heaping teasponful into each toast cup.
- Bake at 350 degrees F for 15-20 minutes or until set.
- Serve immediately.