Brunch Toast Cups

 

Gran used to make these for us in the school holidays and she said she used to use them as a smoko option for the shearers when they were farming. They have become my weekend go-to for a light lunch or if I know we need something quick or transportable (and little people love them too!). They are perfect for sending off in the lunch bag with the farmer for days of mustering when they need the energy but a hot lunch isn't an option and you can put pretty much anything in them, making them perfect for using up left overs too. 

INGREDIENTS

• 6 pieces of bread
• Butter for spreading on the bread
• 1/2 tin of spaghetti
• 1/4 cup chopped spinach
• 2 rashers of bacon (New Zealand farm raised please)
• 6 eggs (or 3 eggs mixed with 1 cup cream)
• 1 cup Grated Tasty Cheese

METHOD:

Preheat the oven to 200 degrees celcius. Grease a large muffin tin. Butter the bread and place butter side down into the muffin tin. Mix the spaghetti and spinach together and then spoon into each bread cup, using even amounts in each. Chop the bacon and place even amounts in each cup. The eggs can be cracked in to each cup whole or beaten and pured into each cup. I prefer beaten because it soaks into the bread and makes it a little bit like french toast. Top with grated cheese. Place in the middle rack of the oven and cook for 15-20 minutes.

TIPS:

• I prefer beaten because it soaks into the bread and makes it a little bit like french toast
• If you are short on eggs or like a more french toast texture, beat three eggs and 1 cup of cream together and pour evenly into cups and let it soak into the bread.
• Swap the spaghetti for baked beans
• Swap the bacon for slices of cooked sausage (or keep both!)