Egg and baked bean bread cups

Egg and baked bean bread cups

* CAN BE PREPARED EARLY  * VEGETARIAN  * NUT FREE  * LOW LACTOSE  * CONTAINS EGGS

Ingredients

6 serves

25 serves

60 serves

Wholemeal bread

6 slices

25 slices

60 slices

Margarine

as required

as required

as required

Eggs

3

13

30

Reduced salt baked beans 

1 x 220g can

3 x 425g cans

6 x 425g cans

Grated cheese

3 tablespoons

1 cup

2 cups

Method

  1. Preheat oven to 200°C.
  2. Spread bread thinly with margarine and press slices into a muffin tin, spread-side down.
  3. In a large bowl, lightly whisk eggs, then stir in baked beans and cheese. Spoon egg mixture into the bread cups. Bake for 20 minutes until egg has set. 

 

Each serve provides

  • 3/4 children’s serve of meat/alternatives* (egg and baked beans)
  • 1 children’s serve of grains** (bread)

 

Allergy modifications

  • For a milk free option, substitute margarine with an equal amount of dairy free spread and omit cheese.
  • For a gluten/wheat free option, replace bread with gluten free bread or wraps.

 

Tips

  • Serve as a snack on days where more foods from the meat/alternatives food group are required. 
  • For best results use fresh, ‘sandwich’ sliced bread. If using less fresh or thicker ‘toast’ sliced bread, trim crusts and lightly roll with a rolling pin. Trimmed crusts can be baked and served with dips as an afternoon tea snack.
  • Use mountain bread or filo pastry instead of bread for variety.
  • Serve with mixed vegetables or salad for a main meal.

 

* One children’s serve of lean meat, poultry, fish or alternatives is equal to half a serve in the Australian Dietary Guidelines.
** One children’s serve of (grain) cereal foods is equal to one serve in the Australian Dietary Guidelines.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.