Recipes/

Egg and baked bean bread cups

Early childhood services
Serve these cups as a snack on a day when more meat alternatives are required.
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Egg and baked bean bread cups resting on a blue cloth
V Vegetarian NF Nut free LL Low lactose Breakfast Snack
Ingredients
Serves
people
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.

Recipe tip

  • 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.

Each serve provides

Food group Children’s serves
Grains 1 children’s serve
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.

Allergy information

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

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Allergy resources

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Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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