Bread pudding is a great and simple dessert that allows you to use leftover stale bread so you don’t have to throw it away. It is a really simple dessert that you could put together without a recipe. All you need are plenty of eggs 4-5, some milk, sugar, cinnamon. That’s pretty much it.
Then it occurred to me, why not make a savory version of bread pudding? As I mentioned before, there really isn’t a science to it unlike a flourless chocolate cake or a lava cake.
After a quick google search that took nearly a nano-second. I was able to find several recipes that took the idea I had and perfected it so that you can even eat these on the go for breakfast instead of a muffin.
If you need something with a little more sustenance than a sugary muffin these ham, egg, and cheese bread pudding cups are just for you.
Ingredients
Makes 18 bread pudding cups
- 8 large eggs, beaten
- 1/2 lb boneless ham, diced (about 1.5 cups)
- 2 cups skim milk
- 1 teaspoon ground mustard powder
- 1 cup fresh or frozen broccoli florets
- 1 bag seasoned croutons (5 oz)
- 1/4 teaspoon pepper
- 1/4 lb mild cheddar cheese, shredded (about 2 cups)
- 18 silicone baking cups or non-stick muffin tray
Instructions
- Preheat oven to 350 degrees F.
- Combine all ingredients (except cheese) and ladle into muffin pans lined with baking cups.
- Top with cheese and bake 20-25 min, or until egg muffins are cooked through in the middle.
- Remove from oven, cool for a minute or two, and dig in!
Recipe source: New Leaf Wellness
Photo source: Foodie Crush
