Toast Cups with Gluten Free Bread

Toast Cups With Gluten-Free Bread

These egg cups with bread are a great way to use up leftover gluten free bread. Because that gluten free bread is too expensive to be wasting, right?!

Toast Cups - vertical of ham and egg cups on cooling tray

These toast cups were a quick and nutritious way to use up the end of a loaf of bread and to provide a filling after school snack for my bunch. They would make a great gluten-free breakfast full of protein or a handy lunch-box snack too.

Ingredients To Make GF Toast Cups

While this recipe can be doubled, I’ve made this today based on me having 6 pieces of bread to use up. The ham and corn could be substituted for bacon, a little spinach or sausage meat if that’s what you have in the fridge.

Here’s what I’ve used:

  • Gluten-free bread
  • Eggs
  • Milk
  • Cheese
  • Ham
  • Corn Kernels
  • Salt & Pepper

Because you lightly ‘bake’ the bread first, it creates a crispy, toasty ‘cup’ with which we add the ‘quiche-like’ mixture into before baking it altogether. Therefore, no soggy bread, but a crispy, eggy delight!

Toast Cups - List of ingredients gluten free
Stale gluten-free bread?
Toast Cups - vertical of ham and egg cups on cooling tray

Toast Cups with Gluten-Free Bread

5 from 1 vote
Prep 10 mins
Total 20 mins
Course Breakfast, Snack
Servings 6 muffins

Ingredients
  

  • 6 pieces gluten free bread
  • 2 eggs
  • 1/4 cup milk
  • 50 g ham diced
  • 50 g corn kernels
  • 1/3 cup cheese grated/shredded

Instructions
 

  • Preheat oven to 175C/350F and grease a 6-hole muffin pan.
  • Remove the crust from the bread and roll each slice flat with a rolling pin.
  • Using a round cutter (slightly bigger than the muffin hole), cut out a circle in each bread slice. Press each circle into the muffin holes.
  • Bake the bread base for 3 minutes in the oven to 'toast' the bread and ensure a crispy 'cup'.
  • Whisk together the eggs and milk. Season with salt and pepper to taste.
  • Add the ham, corn and cheese to the mixture and mix well.
  • Pour evenly between the 6 'toast cups' and return to the oven for 20 minutes, or until egg is cooked and toast is lightly golden.

Notes

Note:
  • This recipe can easily be doubled, depending on how many you’re serving or how many slices of bread you have.
Keywords lunch-box
Toast Cups Gluten Free - Instructions + Process Shots

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One Comment

  1. 5 stars
    These were great. I only had 3 slices of bread to use so I halved the rest of the ingredients and they turned out really good. Will make a full batch next time.