by Pallavi Purani

Breakfast Muffins with Bread

Ever wondered how to make use of the left over veggies from the last night? I land up in this situation most of the time. I still haven’t got the hang of cooking for 2 people, I guess.

Anyway… All I did was used bread, some left over veggies, cheese spread and muffin/cup cake tin. Voila it was a hit.

Print Recipe
Breakfast Muffins with Bread
Ever wondered how to make use of the left over veggies from the last night? I land up in this situation most of the time. I still haven't got the hang of cooking for 2 people, I guess.
Course snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Course snack
Prep Time 10 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Instructions
  1. Place the slices on a cutting board and remove the edges of the bread.
  2. Put a little cheese spread on it.
  3. Place one of the slices on the cup cake tin [You might want to butter it, in case it is an aluminum one. I used Silicon one.
  4. Add about a spoonful on the veggie in the center and carefully push the bread in, keeping the vegetables in the center.
  5. Half the other slice and lightly cover the no-bread edges of the muffin tray. Soak the bread edges in milk and place on top. These shall turn nice and golden in the oven.
  6. Put some butter [A teenie tiny dollop] on the muffin and it is ready to bake.
  7. Repeat process for others.
  8. Bake in a pre heated 180 C oven for 15 min or until nice golden brown on top.


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