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.
Servings Prep Time
6number 10minutes
Cook Time
20minutes
Servings Prep Time
6number 10minutes
Cook Time
20minutes
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.