BREAKFAST BREAD CUPS

Breakfast Bread Cups image

Provided by Food Network

Time 30m

Yield 12 servings

Number Of Ingredients 12

Butter, for spreading
12 slices whole-grain bread, crusts cut off
2 eggs, separated
150 grams (5.3 ounces) Cheddar cheese, grated
50 grams (1.75 ounces) ham, sliced finely
2 tablespoons finely chopped chives
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
2 small button mushrooms, sliced
1 small garlic clove, crushed
1/2 small red bell pepper, sliced finely
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 180 degrees C (355 degrees F).
Spread butter over one side of all the bread slices. Push a slice of bread, buttered-side down, inside each cup of a large muffin tin to make bread cups.
In a large mixing bowl, beat the egg whites until light and foamy. Add the yolks and beat for a further minute. Add the Cheddar, ham, chives, parsley, paprika, mushrooms, garlic and red pepper to the egg bowl and gently fold in until incorporated. Season with salt and pepper.
Spoon the egg mixture evenly into the bread cups and bake until the bread is lightly golden, about 20 minutes.