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Cheesy Toast Cups

These little Cheesy Toast Cups are good for a party or make a delicious breakfast or luncheon treat. Cheesy Toast Cups

Serves 6-8.


  • 1/2 c Plain TVP bits (textured vegetable protein)
  • 1 Tbsp dry tarragon
  • 1 Tbsp dry parsley
  • dash cayenne pepper
  • 1/2 c boiling water
  • 1 stick butter or margarine (divided use), melted
  • 1 1/2 c onion, finely chopped
  • 1/2 c Parmesan cheese (divided use), grated
  • 1 1/2 c reduced fat cheddar cheese
  • 1 c canned sweet peas, drained
  • 1/2 c green Greek olives, sliced
  • 2 eggs, beaten
  • 12 slices soft wheat bread (such as Roman Meal)


  1. Preheat oven to 350 degrees F.
  2. In a 2 quart bowl, mix the TVP with tarragon, parsley, cayenne and boiling water.
  3. Allow to stand and soften for about 10 minutes.
  4. Melt one tablespoon of the butter over medium low in a skillet and add the onion.
  5. Saute for about 3 minutes, or until transparent but not brown.
  6. Add the onions to the TVP mixture.
  7. Next, add 2 tablespoons of the Parmesan, the cheddar cheese, peas, olives and beaten eggs.
  8. Fold all together.
  9. Brush the bread slices lightly with the remaining butter on both sides.
  10. Push the bread slices gently down into muffin cups.
  11. Fill each cup with about a half-cup of the pea mixture.
  12. Sprinkle the tops with the remaining Parmesan cheese.
  13. Bake for 15 minutes or until brown and firm on the bottoms. Serve hot.

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