Recipes For Lunch At Work
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Preheat oven to 180°C. Grease 6 holes of a 1/3-cup (80ml) muffin pan. Place 1 slice of bread on a clean work surface. Arrange another slice of bread on top at a 45-degree angle. Use a rolling pin to roll out bread slices until 5mm thick. Repeat with remaining bread slices. Line the prepared holes with bread, pressing down firmly. Spray with olive oil spray. Bake for 15 mins or until just golden.
Combine zucchini, cheddar, bacon and chives in a bowl. Divide evenly among the bread cases. Whisk the egg and milk in a jug and pour evenly over the zucchini mixture. Season. Bake for 20-25 mins or until the egg mixture is light golden and just set. Cool slightly. Serve warm or at room temperature.
12 slices High Fibre Low GI White Sandwich Bread*, crusts removed
100g zucchini, coarsely grated
30g cheddar cheese
2 rashers rindless bacon, finely chopped
20.00 ml chopped chives
3 Free Range Eggs, lightly whisked
20.60 gm milk
11.9 grams fat
2.8 grams saturated fat
27.8 grams carbohydrates
5.5 grams sugar
6.9 grams protein
92.7 milligrams cholesterol
356.6 milligrams sodium
Breakfast, brunch, lunch
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Score full marks with this lunchbox idea - made with a healthy bread crust, these mini quiches are always met with a smile!