Baked Bean Bread Cups
Recipe from the Grain-Based Snack Resource, funded by NSW Health
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat fan-forced oven to 200°C. Spray muffin tins with canola or olive oil spray.
Remove the crust from each slice of bread and flatten with a rolling pin. Press one slice of bread into each well of the muffin tin and flatten the bread along the sides and bottom of the well.
Whisk eggs in a bowl. Mix in the baked beans, cheese and pepper.
Spoon an even amount of the mixture into each bread cup and finish by sprinkling a little more cheese on top.
Bake for 15-20 minutes, until the baked bean mixture has set and the bread is golden. Cooking time may be longer if baking multiple tins at once; rotate tins in oven if needed.
Remove from oven and leave to cool in tray for 5 minutes before serving.
Variations
- Swap baked bean mixture with a vegetable quiche mixture to make ‘Egg and Veggie Bread Cups’.
Tips
- The crusts could be used to make cinnamon or garlic flavoured bread stick snacks, or croutons for salads.
Serving Size 65g
Servings 20
Ingredients
Directions
Preheat fan-forced oven to 200°C. Spray muffin tins with canola or olive oil spray.
Remove the crust from each slice of bread and flatten with a rolling pin. Press one slice of bread into each well of the muffin tin and flatten the bread along the sides and bottom of the well.
Whisk eggs in a bowl. Mix in the baked beans, cheese and pepper.
Spoon an even amount of the mixture into each bread cup and finish by sprinkling a little more cheese on top.
Bake for 15-20 minutes, until the baked bean mixture has set and the bread is golden. Cooking time may be longer if baking multiple tins at once; rotate tins in oven if needed.
Remove from oven and leave to cool in tray for 5 minutes before serving.
