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  • Prep
    15 min
  • cooking
    25 min
  • Serves
    8 Muffins

Kids Muffins


  • 8 slices toast bread, crusts removed
  • 2 extra large eggs
  • ½ cup milk
  • Salt flakes & freshly ground black pepper
  • 60g ham, sliced
  • 80g grated COON® Cheddar
  • 8 cherry tomatoes, halved


  1. Pre-heat oven to 180°C (160°C fan-forced). Lightly oil 8 x ⅓ cup capacity muffin pans.
  2. Roll each piece of bread out until quite thin. Using a 10cm diameter round cutter, cut a circle from each piece and press into the muffin pans. Bake for 10 minutes until dry.
  3. Whisk together the eggs and milk. Season well.
  4. Distribute the ham, COON® cheese and tomatoes between the bread cases and fill with the egg mixture. Bake for 15-20 minutes until golden.
  5. Tips: Add chopped chives, spring onions, mushrooms, cooked spinach or corn kernels for a variation.