Recipe courtesy of Leah Itsines
Breakfast Bread Cups
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 154
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 44
- Sodium
- 251
- Total: 30 min
- Active: 10 min
Ingredients
Butter, for spreading
12 slices whole-grain bread, crusts cut off
2 eggs, separated
150 grams (5.3 ounces) Cheddar cheese, grated
50 grams (1.75 ounces) ham, sliced finely
2 tablespoons finely chopped chives
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
2 small button mushrooms, sliced
1 small garlic clove, crushed
1/2 small red bell pepper, sliced finely
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 180 degrees C (355 degrees F).
- Spread butter over one side of all the bread slices. Push a slice of bread, buttered-side down, inside each cup of a large muffin tin to make bread cups.
- In a large mixing bowl, beat the egg whites until light and foamy. Add the yolks and beat for a further minute. Add the Cheddar, ham, chives, parsley, paprika, mushrooms, garlic and red pepper to the egg bowl and gently fold in until incorporated. Season with salt and pepper.
- Spoon the egg mixture evenly into the bread cups and bake until the bread is lightly golden, about 20 minutes.