Picnic Lunch Bread Cases - Credit Crunch Munch for April

I'm delighted to be hosting Credit Crunch Munch this month.  The challenge was devised by Camilla and Helen as a way of sharing frugal, thrifty and delicious recipes each month.  Link up your scrumptious budget conscious recipes using the linky at the bottom of this post.

It is school holidays here for us and my lovely children are bottomless pit at the moment.  Keeping them fed and watered without them over eating or indulging in too many treats is a challenge.  I baked these tasty morsels for us to take to the park for lunch.  Playing at the local park is a fun, free, boredom busting school holiday activity, and a great way for them to burn off energy and get rid of grumpiness.

These tasty morsels are great for using up veg lurking in the fridge and bread that may be passed it's best.  I used diced ham leftover from a ham roast, chives from our garden and some peppers that needed using up from our veg drawer in the fridge.  I've used grated carrot and courgette in the past, the recipe is easily adapted to whatever you have in the fridge or cupboards.  You could also use tinned or frozen veg, just defrost the veg before using. 

Picnic Lunch Bread Cases

3 spring onions, finely sliced – green and white parts or some chives
4 slices of ham, diced (optional)
1 pepper, finely diced – any colour will do
handful or two of frozen vegetables (optional)
12 slices wholemeal bread, crusts removed
8 medium free range 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.

How to enter Credit Crunch Munch

To take part, blog about a food related money saving idea and add your post to the Linky.  Thrifty ideas include:

Dishes using cheaper ingredients – cheap cuts of meat or vegetarian

Meals using leftovers

Meals using up the ends of packets

Substitutions of cheaper ingredients

Packed lunches

Meals that use less energy to cook

Pressure cooking

Slow cooking

Faster cooking – less oven time for example

Batch cooking for the freezer

Sustainable foods

Food you have grown yourself

Meals from reduced food in the supermarket

The list is endless! 

We do do a full round up so I will be mentioning and linking back to all the recipes that are submitted in my round up at the end of the month.

There are a few rules:

Please link to the Credit Crunch Munch pages on Fuss Free Flavours and Fab Food 4 All
Please link to the current host (ME!)
Please use the Credit Crunch Munch Badge above
Tweet using #creditcrunchmunch
Closing date – last day of the month – so 30th April 2015
You are welcome to link up one or two old posts, but please republish them
By entering you are agreeing to let us use an image from your entry on this site, and to pin to Pinterest
If blogging a recipe from elsewhere on the internet or a book please be mindful of copyright.
But feel free to send your entries to as many other blogging challenge events as you like, let’s help everyone save money!

Tell me about your money saving ideas on the linky below! I am also making this a blog hop, so feel free to grab the code and add to your post too. Let’s spread the money saving ideas!

We’ll be looking for guest hosts later in the year, so please mail Helen if you are interested. helen at fussfreeflavours dot com