Mini Breakfast Cups

Spinach Wraps

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Weekend breakfasts are sorted with these easy and tasty mini breakfast cups, held together nicely by our crispy spinach wraps. ‘Mini’ putting you off? Just eat more than one, of course.

Makes 6 breakfast cups
Takes 30 minutes to make

Ingredients

3 Rebel Bakehouse Spinach Wraps
½ cup grated mozzarella
2 cups baby spinach
3 tbsp tomato chutney
6 free range eggs
9 cherry tomatoes, cut in half
3 Tbsp pesto
2 Tbsp chives, finely sliced

Method

Preheat oven to 200°C.

Cut all wraps in half and fold each half to line the cups in your muffin tray.

Sprinkle the cheese in the bottom of each wrap cup and top with the tomato chutney. Evenly divide the spinach between the 6 cups and top each with 3 cherry tomato halves. Crack an egg on top of each cup, season with salt and pepper and place in the oven for 20 minutes, or until the eggs are cooked to your liking. If your tortilla edges start to become too dark, cover with foil.

Remove from the oven and top with pesto and chives.

Note: Once you’ve eaten these three weekends in a row, try mixing it up! Use this recipe as a base and get creative with your toppings. Anything goes!

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Tips & Tricks

Some like it hot

If you like it hot, any one of these options to warm up your wrap will do nicely:
Chuck your wrap in a hot pan long enough to have’em exactly the way you like’em.
Put’em in a sandwich press, count to five, ready.
Bang in a microwave, 10 seconds on high and bingo, you’re on.
Wrap in foil and cozy-it-up in a pre-heated oven, at 180’c for around two minutes.
Toss on the bbq hotplate for a mo’. 

Left over wraps? No worries

Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.

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Feeling rebellious?

Give the next wrap in the range a go. All different, all delicious.

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