Serves 12
Hands-on time: 30 minutes
Hands-off time: 30 minutes
INGREDIENTS
7 slices whole wheat brown bread
5 large eggs
1½ cups milk
3 tbsp chopped chives, plus extra for the garnish
6 tsp Knorrox Spice All-In-One Flavour
1½ cups grated cheddar cheese
1 onion, sliced
1 small green pepper, diced
½ punnet (125g) mushrooms, sliced
1 large tomato, diced
½ cup diced ham
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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On a large cutting board, slice the bread slices into 2cm squares and set aside. *Chef’s Tip: To speed up the process, stack the bread slices before cutting!
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In a large mixing bowl, whisk together the eggs, milk, chives and 4 teaspoons of Knorrox Spice All-In-One flavour until well combined. Add 1 cup of grated cheese and stir through.
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Add the bread cubes into the egg mixture and allow to soak for 10-15 minutes. *Chef’s Tip: This can soak overnight for maximum flavour and to create a prep-ahead brunch.
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In a large pan over a medium heat, sauté the onion, green pepper and mushrooms and stir until the onions have softened, about 5 minutes. Season the mixture with the remaining 2 teaspoons of Knorrox Spice. Remove the pan from the heat and stir in the diced tomato and ham. Allow to cool for 5 minutes.
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Add the cooled mixture to the bowl of bread cubes and carefully fold it through the mixture. *Chef’s Tip: Any cooked meat can be added to replace the ham and for the vegetarians, you will be happy to hear the meat can be left out!
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Divide the French toast mixture in between the prepared muffin tin holes and press down lightly to ensure they bind together. Sprinkle the remaining ½ cup of cheese over the top of each ‘muffin’.
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Bake the French toast ‘muffins’ for about 30 minutes or until cooked through and the tops are golden and slightly crispy. Allow to cool for 5 minutes.
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Garnish with the extra chives, serve alongside juice and ENJOY!
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