Great way to use up bread before it goes stale

Prep time
10 mins
Cook time
20 mins


  • 12 Slices of Wholemeal Bread, Cut crusts off
  • 6 Free Range Eggs
  • 1 cup (250ML) milk
  • 1 Leek thinly Sliced
  • ½ Punnet of cherry Tomatoes, chopped into quarters
  • Sea Salt and Black pepper to taste
  • Olive Oil Spray
  • 50g of cubed Community Co Double Brie
  • A sprinkle of Community Co Shredded Parmesan
  • Chopped chives for Garnish

How to make it:

  1. Preheat oven to 180c.
  2. Heat small pan on high heat with Oil spray. Add leek and saute until soft and golden.
  3. After cutting crusts of the bread, use a rolling pin to roll the bread until its thin. Get the kids to help you roll them.
  4. Lightly spray the muffin tin with oil and then press bread into tin.
  5. Place bread in a muffin tin. Pop into the oven for 3 minutes or until golden brown. Remove from oven.
  6. Break eggs into new bowl or jug, add milk, cooked leek, brie, tomatoes,  salt and pepper. Mix with whisk and pour into bread cups.
  7. Sprinkle the top with parmesan.
  8. Bake for 18 minute or till set and golden.
  9. Serve with a sprinkle of chives.