Savoury Lunchbox or After School Snacks

I made these for my 3 girls and also for my Friday coffee morning.  Both recipes went down very well with everyone.  The Brunch or Lunch Bread Cases were warmed through in the oven for my coffee morning brunch but are equally delicious cold.  The recipes are really versatile, use whatever vegetables you have about.  You could add ham, salami, cooked bacon or leave meat out completely and have vegetarian versions.

Brunch or Lunch Bread Cases

3 spring onions, finely sliced – green and white parts

4 slices of ham, diced

1 pepper, finely diced – any colour will do

2 sundried tomatoes, finely sliced

12 slices wholemeal bread, crusts removed

8 eggs

150ml milk

grated cheese for topping (optional)

Preheat your oven to 180°C/160°C Fan.  Spray a metal 12 hole muffin tin with non-stick baking spray.

Push the bread into the muffin tin holes then spoon in the ham and vegetables.

In a bowl, whisk together the eggs, milk, and some salt and pepper.  Pour the egg mixture evenly into the prepared bread cases.  When pouring in the egg mixture into the cases, pour until it reaches the top of the muffin hole.  The egg mixture will absorb into the bread a little so pour all 12 first then you can go back and add more if you have egg mixture left over.

Bake for 20 minutes. Leave to sit for 5 minutes before removing from the tin.  Serve.

Versatile Savoury Muffins

2 cups self-raising flour

1 cup grated tasty cheese

1 pepper, finely diced

¼ cup spring onion, finely chopped

1 carrot, grated

150g butter, melted

250ml milk

1 free range egg, lightly beaten

1 tsp dried mixed herbs

Preheat your oven to 180°C/160°C Fan. Line a 12 hole muffin tray with paper cases.

In a bowl, mix the flour, cheese, pepper, spring onion and grated carrot together.  In a jug, combine the egg, milk, butter and dried herbs.

Make a well in the dry ingredients then pour in the wet ingredients.  Mix until just combined then pour into the paper cases.  Bake for 15-20 minutes.  Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Root Vegetable Mini Quiches

You could use carrot, pumpkin, or potato instead of butternut squash and sweet potato if you wanted too.  These are very moreish.  I also used herbed puff pastry from the supermarket to give the mini quiches a little more flavour but you could use plain puff pastry instead.

1 sheet herbed puff pastry

1 cup grated tasty cheese

150g peeled, diced, cooked and mashed butternut squash

150g peeled diced, cooked and mashed sweet potato

2 spring onions, finely sliced

Salt and pepper to taste

4 eggs

6 Tblsp/60ml milk

  

Preheat your oven to 180°C/160°C Fan.  Cut 12 circles the pastry sheet with a scone cutter that is slightly larger than the muffin tin holes.

Carefully put the pastry circles into the tin holes so they are properly lined.  Divide cheese evenly between the pastry cases.  Combine the squash and sweet potato with the spring onion and season to taste.  Add the eggs and milk then whisk until the vegetables, egg and milk are completely combined. 

Pour the egg mixture into the pastry cases to just below the top of the pastry case.  You might need to give the mixture a stir every so often to make sure the mixture stays completely combined.  Bake for 15 - 20 minutes until golden.  Leave in the tin for 5 minutes before carefully transferring to a wire rack to cool further.