Name: Cranberry bread breakfast cups
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Ingredients: 6 bread slices SASKO Low GI Cranberry Brown Bread; 6 eggs; 1/4 cup cherry tomatoes sliced in quarters; baby spinach leaves a handful, washed; salt and freshly ground black pepper; chives for garnishing; 1 tsp butter for greasing muffin tray

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Ingredients (7)

6	bread slices — SASKO Low GI Cranberry Brown Bread
6	eggs
1/4 cup	cherry tomatoes — sliced in quarters
	baby spinach leaves — a handful, washed
	salt and freshly ground black pepper
	chives — for garnishing
1 tsp	butter — for greasing muffin tray

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Method:

Preheat the oven to 180°C.

Cut the crusts off the SASKO Low GI Cranberry Brown Bread slices and cut into squares.

Roll the bread flat with a rolling pin then push the slices into a greased muffin tin.

Place into the oven and bake for +-5 minutes.

Remove then add the spinach and a few tomatoes.

Crack an egg into each cup. Season, then add a few tomatoes on top.

Bake in the oven until cooked through and golden.

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