Here's one of America's favorite brunch dishes, baked into muffin cups to make squash-and-tomato quiche appetizers.
What You Need
Original recipe yields 12 servings
2 cups chopped butternut squash (1/2 inch pieces)
2 tsp. olive oil
12 slices white bread, crusts removed
12 cherry tomatoes, halved
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
3 egg s
1/4 cup whipping cream
2 Tbsp. chopped fresh chives
1/8 tsp. each salt and pepper
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Let's Make It
Heat oven to 400ºF.
Toss squash with oil. Spread onto baking sheet. Bake 15 min. or until tender. Meanwhile, flatten bread slices with rolling pin. Press 1 piece onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
Combine squash and tomatoes; spoon into bread cups. Beat remaining ingredients with whisk until well blended; spoon over squash mixture.
Bake 15 to 18 min. or until centers of filling are set and tops are golden brown.
Omit salt. Cook 2 slices OSCAR MAYER Bacon; drain. Crumble bacon; add to bread cups with squash and tomatoes.
Prepare using whole wheat bead.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.