Egg and corn bread cups

Egg and corn bread cups

* CAN BE PREPARED EARLY * VEGETARIAN * NUT FREE * 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

6

25

60

Reduced fat milk

½ cup

1 cup

3 cups

Corn kernels

100g

500g

1.2kg

Grated cheese

¾ cup

400g

1 kg

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 and milk, then stir in corn and grated cheese. Spoon mixture into bread cups. Bake for 20 minutes until egg has set. 

 

Each serve provides

  • 1 children’s serves of meat/alternatives* (egg)
  • 1 children’s serve of grains** (bread)
  • 1 children’s serve of milk/alternatives*** (milk and cheese)

 

Allergy modifications

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

 

Tips

  • For variation a variation see Egg and baked bean bread cups.
  • Serve as a snack on days where more foods from the meat/alternatives and milk/alternatives food group are required.
  • Corn and cheese can be replaced with spinach and feta for flavour variation.

 

* 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.
*** One children’s serve of milk, yoghurt, cheese and/or alternatives is equal to just under half a 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.