Toast Cups with Gluten-Free Bread
Servings: 6 muffins
Calories:
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.