Recipes

Carrot and sultana bread cases

A cross between a toasted sandwich and a quiche!

Carrot and sultana bread cases

Method

  1. Preheat the oven to 180°C fan bake or 200°C conventional. Spray a 12 pan muffin tray (or more depending on how many you're making).
  2. Press the bread slices into the muffin pans.
  3. Divide the carrot and sultanas between the bread cases. Scatter over the spring onion and parsley.
  4. Beat eggs and milk together. Divide the egg mixture between the bread cases. Sprinkle with the cheese.
  5. Bake for 10-15 minutes, until egg is set and bread cases are golden. Serve warm or cold.
Carrot and sultana bread cases

To serve

To serve: 12

You need

  • 12 slices wholemeal sandwich bread, crusts removed
  • 1 carrot, grated
  • 1-2 Tbsp sultanas
  • 1 spring onion, sliced
  • 1 Tbsp chopped fresh parsley
  • ½ cup lite milk
  • 2 eggs
  • 1 Tbsp edam cheese, grated

Method

  1. Preheat the oven to 180°C fan bake or 200°C conventional. Spray a 12 pan muffin tray (or more depending on how many you're making).
  2. Press the bread slices into the muffin pans.
  3. Divide the carrot and sultanas between the bread cases. Scatter over the spring onion and parsley.
  4. Beat eggs and milk together. Divide the egg mixture between the bread cases. Sprinkle with the cheese.
  5. Bake for 10-15 minutes, until egg is set and bread cases are golden. Serve warm or cold.
Carrot and sultana bread cases

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The Fuelled4life team.