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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


  • 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


  • 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.


  • This recipe can easily be doubled, depending on how many you're serving or how many slices of bread you have.
Keywords lunch-box