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Toast Cups with Gluten-Free Bread
5
from 1 vote
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Prep Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Breakfast, Snack
Servings
6
muffins
Ingredients
1x
2x
3x
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.
Keyword
lunch-box
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