The perfect snack or light dinner for a chilly autumn evening.
Preheat oven to 160°C (325°F).
Using a rolling pin, roll out each slice of bread until it’s very thin. Lightly spread one side of each slice with butter. Use the bread slices, buttered-side down, to line the holes of 12 x ½-cup-capacity (125ml) muffin tins, folding and pressing them in to fit. Bake for 15 minutes or until golden. Wearing oven gloves, carefully remove the tins from the oven.
Meanwhile, toss the pumpkin in a little extra virgin olive oil, sea salt and cracked black pepper. Roast in the oven for 15 minutes or until tender. When cool, divide between the bread cups.
Break eggs into a large jug. Add the milk, salt, pepper and half the parmesan and mix to combine, using a whisk. Pour into the bread cases and sprinkle with the rest of the parmesan. Sprinkle with a few sage leaves.
Bake for 18–20 minutes or until just set. Wearing oven gloves, remove the trays from the oven and allow to cool a little before eating.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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