EASTER BUNNY CUPS
A simple recipe not just for Easter
Equipment
- Muffin tin
- Measuring jug
- Scales
Ingredients
- 1 tbsp oil
Egg Base
- 3 eggs
- 125 ml milk
- 50 g mature cheese grated
Toppings
- 3 cherry tomatoes halved
- 6 stoned black olives halved (or you can use peas)
- 6 slices pepper you can also use slices of ham/chorizo
- 1 wrap, cut into bunny ear shapes or you can use sliced bread, rolled thin with a rolling pin
- chives these will make the whiskers but are optional
Instructions
- Oven, 180c
- Prepare the topping ingredients that you will use.
- Brush to inside of a muffin tray with the oil. Break the eggs into a jug and add the milk, beating well. Pour in the muffin tin cups. Add the grated cheese.
- Add the topping ingredients to make a bunny face (half a cherry tomato for the nose, olive slices or peas for eyes, red pepper or ham/chorizo for a mouth). Push the wrap or bread ‘ears’ into the egg mixture at the top of the muffin cups. The chives can be added once cooked.
- Cook for 20 - 30 mins (this will depend upon your oven). The egg mixture should be set and slightly browned.
- Leave to rest at least 5 mins in the muffin tray before removing. If serving to little ones, be careful as the tomatoes will be hot. You can add the chives for whiskers if wished.
Notes
Feel free to add chopped veg such as chopped peppers, courgettes, spinach, mushrooms etc. to the egg base. You will likely be able to make 8 bunny cups if you do this.
As an alternative, you can use some wraps as the base of each bunny cup:
Cut 3 circles in each wrap, using a small bowl as a guide (roughly 10 - 12cm). After brushing the muffin tin with oil, press the circles into each cup. Use the remaining scraps to cut out 12 thin rectangles (for the ears).