Breakfast Bread Pies
Makes: 4

Ingredients:

• 4 slices of bread
• 4 small eggs
• 1 cup baby spinach, finely shredded
• 1 x 220g can of baked beans

Method:

• Preheat the oven to 180 degrees Celsius and spray 4 holes in a muffin tray with cooking spray.
• Cut the crusts off of the bread and roll each slice with a rolling pin to flatten in both directions.
• In a small mixing bowl stir the baby spinach through the baked beans.
• Line the prepared muffin tray hole with a slice of flatten bread, place in a quarter of the beans mix into the bottom of the pie and then top by cracking an egg into the pie.
• Repeat with the remaining ingredients to complete your 4 pies.
• Bake for 15-20 minutes or until the egg whites are “white” are full cooked through.

Recipe Notes:

• This recipe is best served fresh
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Banana Bread
Makes: 1 loaf or 12 muffins

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup raw or brown sugar (see recipe notes for no added sugar option)
• 1 cup milk
• 1 egg (see recipe notes for egg free version)
• 2 tablespoons butter, melted
• 2-3 overripe bananas, mashed

Method:

• Preheat your oven to 180 degrees Celsius.
• Combine all ingredients in a large mixing bowl and use a wooden spoon until well combined.
• Pour the mixture into a well-greased and baking paper lined loaf tin or well-greased silicon muffins cups.
• Bake the loaf for 30-40 minutes until the skewer comes out clean and is golden on top.
• Bake the muffins for 20-25 minutes until the skewer comes out clean and they are golden on top.

Recipe Notes:

•  To make the recipe EGG FREE; remove the egg from the recipe and replace with an additional banana
• To make the recipe NO ADDED SUGAR; remove the sugar from the recipe and replace with; 1/2 cup apple sauce, or 1/4 cup honey, or 1/4 cup rice malt syrup
• To make the recipe DAIRY FREE; remove the milk from the recipe and replace with coconut milk and also remove the butter and replace with either coconut oil or Nuttalex
• For an additional treat, add in 3/4 cup of dark chocolate chips for a delicious choc-banana bread/muffins
• Store in an airtight container under 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

All Day Breakfast Quiche
Makes: 1 large quiche

Ingredients:

• 1 1/2 sheets frozen shortcrust pastry, defrosted
• 1/2 zucchini, thinly sliced
• 1 small red onion, diced
• 2 rashers bacon, rind removed and diced
• 1 tomato, halved and sliced
• 3 mushrooms, thinly sliced
• Handful baby spinach, roughly chopped
• 200g sour cream
• 3/4 cup grated cheese
• 6 eggs, lightly beaten

Method:

• Preheat oven to 180 degrees Celsius and grease your quiche tin.
• Knead your defrosted 1 ½ sheets of shortcrust pastry together until into a smooth pastry ball, then roll out big enough to cover your quiche tin and line the tin with pastry, use a knife to trim the pastry to align with the top of the tin
• Prepare to blind bake by placing baking paper in the pastry case and fill with baking beads and blind bake the crust for 10 minutes.
• While the crust is baking prepare the remaining ingredients and mix well.
• In another bowl mix the sour cream, cheese and eggs, lightly whisk, if you think the consistency is too thick add a dash of milk.
• Once the pie crust comes out of the oven remove the baking beads and baking paper and fill the pie crust with the vegetables packing in well. Pour the egg & sour cream mixture evenly over the top.
• Bake in the oven for 30-40 minutes until the egg mixture is set and golden.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.