These Cheesy Bread Muffins are a prime example of good food experiments that have come out of this quarantine. I’ve run out of flour quite a few times these past months, but my itch to bake has never wavered. I also had a major bread fail when I got a little too confident with my sourdough discard skills, and ended up with a gigantic seedy loaf that I’d forgotten to add to salt to! It was bland to say the least, but I couldn’t bring myself to throw it out. So in the wake of Donata’s less waste Guacamole, I am presenting these no waste Cheesy Bread Muffins. One of bread’s beauties (and it has SO many) is that it’s a wonderful canvas for an eggy, cheesy, oniony concoction. It's so good - no one will ever suspect that this originated from a terrible loaf of bread!
If you don’t have an unwanted loaf, use leftover bagels, stale croissants, or those end bits of sliced bread that no-one eats!
Ingredients for 6 muffins
2 cups (approx 150g) stale bread
1 cup (235ml) milk, preferable whole milk
1/4 teaspoon salt
1/4 teaspoon pepper
Use a selection or all, or go rogue with whatever you have in the fridge!
2 teaspoons mustard - grainy, classic or both
1/2 cup spinach, chopped
1/2 cup cubed ham
2 scallions, chopped
1/2 cup (approx 50-60g) shredded cheese. We love parmesan, cheddar, or gruyere for this.
a few shakes of tabasco
1/2 teaspoon onion powder
Cut or tear the bread into small pieces, no larger than 1 inch (2-1/2cm).
In a shallow dish, combine the eggs, milk, salt and pepper. Add the cubes of bread and soak for at least half an hour. Preheat the oven to 325F (165C). Grease 6 muffin tin cups.
Add your chosen add-ins to the bread cubes and combine. We used all of the above, but this is by no means where your possibilities end! You could also omit the salt and pepper go the sweet route with nutella or cinnamon sugar.
Fill the muffin cups to the rim, and bake for 20-25 minutes until cooked through and golden on top. These are great to take on the go, or to serve for brunch.