Bake a batch of these tasty VEGEMITE muffins to give you and your family a delicious start to the day. These are also great for breakfast on the go or added to a lunchbox.
Prep Time 10 mins
Cooking Time 20 mins
Makes 6
- 2 tablespoons butter, melted
- 6 slices white bread, crusts removed
- 1 tablespoon VEGEMITE
- 30 g finely chopped spinach
- ¼ cup (30 g) grated reduced fat tasty cheese
- 6 eggs
- 2 tablespoons finely chopped raw bacon
- 1 tablespoon chopped chives
Method
- Preheat oven to 190°C/170°C fan-forced and brush a 6-hole large muffin tin with a little of the melted butter.
- Flatten each bread slice with a rolling pin until very thin. Brush both sides of the bread with melted butter. Spread one side only with VEGEMITE. Press 1 slice of bread, with the VEGEMITE facing up, into each hole in the muffin tin.
- Bake for 5 minutes or until the bread is slightly firm. Remove the tin from the oven and sprinkle spinach and cheese into each bread cup. Crack 1 egg into each cup. Season with freshly ground black pepper and top with the bacon.
- Bake for a further 15 minutes or until the whites are set. Remove from the tin and sprinkle with the chives before serving.
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