Cheesy Pancake Bakes
FULL RECIPE
Makes 12
Hands-on time: 20 minutes
Hands-off time: 25 minutes
INGREDIENTS
1 pack (6) SPAR Freshline Large White Wraps
1½ cups shredded rotisserie chicken (Barbeque)
½ cup canned black beans
⅓ cup barbeque sauce
¾ cup grated cheddar cheese
12 medium eggs
¾ tsp each salt and pepper
2 SPAR Freshline Avocados
½ lemon, juiced
¼ cup diced SPAR Freshline Red Pepper
¼ cup chopped SPAR Freshline Coriander, plus extra sprigs for the garnish
Sour cream
METHOD
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Preheat the oven to 180°C and grease a 12-hole muffin tray with non-stick spray.
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Place the SPAR Freshline Large White Wraps on top of each other and cut them into quarters. Press two quarters into a muffin hole, folding in to create a cup.
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Par-bake the cups in the oven for 7 minutes to lightly brown. Carefully remove the tray from the oven using oven mitts.
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In a medium bowl, combine the shredded chicken and black beans with the barbeque sauce.
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To each muffin tin cup, add 2 tablespoons of the chicken mixture. Top with a layer of cheese, about 1 tablespoon per cup. Crack an egg over the cheese layer and season the eggs with salt and pepper.
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Bake the cups in the oven for 10-15 minutes, or until the eggs are cooked to your preference. Remove from the oven, allow to cool for about 5 minutes and transfer the cups to a serving platter.
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To make the guacamole, scoop the SPAR Freshline Avocados into a bowl. Squeeze the lemon juice over the mashed avocado. *Chef’s Tip: Adding lemon juice to the avocado helps preserve it for longer and delays it browning!
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Mash the avocado using a fork until creamy. Add the SPAR Freshline Red Pepper and SPAR Freshline Coriander and stir to combine. Season with remaining salt and pepper to taste.
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Spoon the prepared guacamole over the top of the cups, top each with ½ teaspoon of sour cream and fresh coriander sprigs.
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Serve immediately and ENJOY!
Planning to try this?
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