Ingredients
4 slices bread
crusts removed
olive oil spray
2 eggs
¼ cup milk
(60ml)
¼ cup rocket
finely chopped
2 large mushrooms
finely chopped
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 muffin pan
- 1 rolling pin
- 1 whisk
Instructions
- Preheat oven to 180°C conventional (160°C fan-forced). Lightly grease 4 holes in the muffin pan.
- Use the rolling pin to roll out each slice of bread until really flat.
- Spray both sides of the bread with the oil. Tuck each slice into the muffin cups.
- Bake for 10 minutes. Remove from oven.
- Whisk the eggs and milk together.
- Divide the rocket and mushrooms between the bread cases.
- Carefully pour in the egg mixture.
- Bake for 15-20 minutes or until set.
Notes
Variation
You can vary this recipe and add whatever ingredients you have in the fridge, such as salami strips or halved cherry tomatoes.
Storage
This recipe is not suitable to freeze, but perfect made the night before, packed into the lunch boxes and kept cool in an insulated bag until lunchtime.
