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
- Preheat oven to 200°C.
- Spread bread thinly with margarine and press slices into a muffin tin, spread-side down.
- 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.
