Savory Layered Bread Baskets in Muffin Tray

I was so delayed for the second day post and it wasn't because of wanting from my side! Things do end up hectic during weekday when it becomes next to impossible to even plan to cook something different from the regular dishes, especially when I have to click pictures. so I have been trying to make something since Monday and I finally ended up making it this morning.

In between when I was telling Hubby dear on how I am not allowed to cook, he said I am welcome to make something right then. It was 10 at night and I showed face and said who will eat a breakfast at this time! He typically said you can't bake a cake and eat it right then too. I know its twisted but suited my state so well.

I ended up making this dish this morning and though original dish was supposed to be Bread Chat, I ended up making this differently. I almost used the same filling as the Capsicum Paneer stuffing. I made it again for Hubby dear's breakfast and I thought I could make these double layered Baskets.

I have already made a different stuffing of baked bread basket, however today's basket is layered and turns out more crispy and layered.

For Step by step pictures, check out

After I made those Bread Baskets with Fruits n Jam, we needed savory treat. I made two versions, one for the elders and another for kids with less spice. I liked these savory ones much better as it had a
semblance to the filling I remember making it many years ago. I don't remember the recipe now, which is very strange as it was something I used to prepare so often for myself.

Seeing how much Athamma and Amma enjoyed these savory baskets while we were taking pictures, I realized that we have got a perfect breakfast dish ready, which doesn't really take much time.

Baked Bread Baskets with Savory filling

Ingredients Needed

Whole Wheat Bread Slices - 8 nos
Butter

For the filling:

Onion - 1 medium
Potato - 1 medium
Green Chili - 1 long (reduce or replace with 1/2 tsp of chili powder for kids)
Salt to taste
Butter - 1/2 tsp
Roasted Cumin powder

Grated Cheese for topping

Method to prepare:

Pre -heat the oven at 185 degrees

Grease the muffin pan with butter.

Trim the bread slices and press them down into the muffin holes. Ensure they cover the sides so as to form cups.

Bake the bread at 185 degree for 5 mins Check if they have turned crisp. Bake for couple of more minutes if the baskets are not crisp.

Allow to cool for a minute.

To make the filling, heat a non stick pan with butter, sauté finely chopped onions along with green chilies till onions turn light brown.

Peel the potato and chop into small pieces. Microwave for 5 minutes to get them soft. Mash them well and add to the pan.

Mix the onions and potatoes well. Add the salt, cumin powder. Simmer for couple of minutes. Remove and allow it to cool.

Grate the cheese and keep it aside.

When the baskets are ready, scoop a spoonful of this filling into the baskets. Top with grated cheese. Bake again for 1 2 minutes at 185 degree C.

Sprinkle tomato ketchup on top before serving.

These were really very delicious and tempting to think that only kids will enjoy.