Mountain bread wraps are my favourite healthy alternative to bread and other doughy wraps also the big winner for me is that they are preservative free not like most other brand wraps on the market. They come in all sort of varieties and are easily found in the wrap section in your local supermarket. But did you know you can make other things besides eating them as wraps?
I have used Mountain Bread sheets to make all sorts of things from pizzas to enchiladas and this recipe of using them as casing for eggy cups or frittatas if you like. It gives them the outer crunch without all the butter and calories of pastry. You can use whatever ingredients you like in the egg mix, I used chopped ham, grated cheese, corn and tomato to make them kid friendly for my kid’s school lunches. You can add other cooked veggies like broccoli, pumpkin or spinach to add extra veggie goodness. They are super easy to make even the kids can help you make them.
Mountain Bread Eggy Cups
4 mountain bread sheets cut into 6 squares
3-4 slices fresh ham, sliced
1/2 cup grated tasty cheese
1/2 cup tin corn
salt and pepper
6 grape tomatoes halved
fresh chives to top
- Preheat oven 180’C (350’F)
- Cut each sheet of mountain bread in half long ways, then cut each sheet into threes
- Grease a 12 capacity muffin tin with cooking spray and press one square into each muffin hole. Then repeat placing another square on top into each hole.
- Dab a little water in and around each case and bake in oven for two minutes then remove and let cool.
- In a medium bowl crack the eggs and lightly whisk. Add sliced ham and cheese and salt and pepper mix to combine.
- Fill cases evenly with the egg mixture then top with tomato
- Bake for 25 minutes, remove from tin and cool on a wire rack before eating.
- They should keep in the fridge for 3-4 days or can be frozen note: that mountain bread may not retain the crunch if frozen.