Preparation: 25 mins Cooking: 30 mins Makes: 12
Ingredients:
12 slices wholemeal or white bread
50g butter, softened
Olive oil cooking spray
100g baby spinach leaves
4 free range eggs
1/2 cup milk
2/3 cup finely grated cheddar cheese
12 cherry or mini roma tomatoes, halved
Step 1: Preheat oven to 180°C. Trim crusts from the bread. Place a bread slice onto a board and using a rolling pin, roll out until thin. Lightly spread one side with butter. Place butter-side down into a hole in a 12 x ½ cup capacity muffin pan and press bread to line the hole. Spray with oil. Repeat using remaining bread and oil spray. Bake bread cases for 10 minutes.
Step 2: Meanwhile, place spinach into a heatproof bowl. Pour over boiling water. Stir until wilted. Drain well, squeeze out excess liquid from spinach and roughly chop. Place into a large bowl.
Step 3: Add eggs, milk and 1/3 cup grated cheese to spinach. Mix until well combined. Evenly spoon mixture into the bread cases. Top each with 2 tomato halves. Sprinkle with remaining cheese. Bake for 20-25 minutes or until just set. Stand in pan for 5 minutes and serve.