These fun breakfast bread bowls are an easy breakfast to make using muffin tins.
Breakfast Bowl
Ingredients
Olive oil spray
2 wholemeal lavash breads
2 tsp olive oil
200g cup mushrooms, finely sliced
1 clove garlic, finely sliced
6 cherry tomatoes, halved
2 tbsp chopped fresh basil, plus extra for garnish
4 slices 97% fat free, salt reduced, sliced ham
4 Eggs
Steamed asparagus to serve
Method
Preheat oven to 180°C/ 160°and grease four large Texas muffin tins with olive oil cooking spray
Cut long strips of baking paper and push into tins, making sure the ends extend over the sides
Cut lavash breads in half and spray with olive oil on both sides
Push the lavash breads into the tins, folding over the sides. The bread corners should extend outside of the tin
Bake the 'Breakfast Bowls' for 10 minutes or until golden and crisp. Remove and set aside
Heat oil in a non-stick frying pan over medium high heat and cook mushrooms and garlic for 3-4 minutes or until softened and all the juices have been released
Add tomatoes and basil and cook a further 2-3 minutes
Spoon the mushroom and tomato mixture evenly between the Breakfast Bowls
Cut each piece of ham in half, lengthways and position around the sides of the bowls
Crack eggs into the centre of each and bake for 10-15 minutes or until the egg is cooked to your liking
To serve, remove Breakfast Bowls from tins and place onto serving plates. Garnish with extra basil leaves and serve with steamed asparagus and lightly sauteed cherry tomatoes
Tips & Hints
The lavash bread may tear when pushed into the tin. If so, simply continue to fold over and bake as per the recipe. Bread will harden and set.
