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Please note this recipe is classified as GREEN.

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  • Olive or canola oil spray
  • 12 slices fresh bread, crusts removed
  • 50g cheese, grated
  • Handful fresh parsley, finely chopped
  • 50g baby spinach (or vegetables of choice), finely shredded
  • 12 cherry tomatoes cut in quarters
  • 3 eggs
  • 130mls milk


  1. Preheat oven to 180°C.
  2. Use a rolling pin to flatten each slice of bread.
  3. Lightly spray 12 muffin tin holes with oil, press each slice of bread into tin.
  4. Place in oven for three minutes or until golden, remove and set aside.
  5. Combine cheese, parsley, spinach and cherry tomatoes in a bowl. Divide mixture evenly between each toast cup.
  6. Whisk eggs and milk together in a bowl. Pour evenly over mixture in toast cups.
  7. Bake 12–15 minutes or until top is lightly golden and filling is set.
  8. Rest for 5 mins before serving.

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