• 400 g white bread, torn into bite-size pieces
  • 80 g Swiss Gruyère, grated
  • 120 g baby spinach, finely chopped
  • 6 medium eggs
  • 225 ml semi-skimmed milk
  • 0.25 teaspoon black pepper
  • 1 tsp mustard powder


  1. 1

    In a bowl, toss together the bread, cheese and spinach. Whisk the remaining ingredients together in a jug and pour over the bread mixture.

  2. 2

    Cover with cling film and chill in the fridge for at least 2 hours or overnight.

  3. 3

    Preheat the oven to 180°C, fan 170°C, gas 4. Line a 12-hole muffin tray with 10 paper muffin cases and divide the muffin mixture evenly between them. Bake in the oven for 20-25 minutes or until set.

  4. 4

    Let the muffins cool slightly in the tin before removing. Serve warm.

Nutritional Details

Each serving provides
  • Energy 833kj 199kcal 10%
  • Fat 7.3g 10%
  • Saturates 3.0g 15%
  • Sugars 3.2g 4%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 607kj/145kcal

Each serving provides

20.4g carbohydrate 1.3g fibre 12.2g protein

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