Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
45 mins plus chopping
Not Too Tricky
serves 12
About the recipe
These lovely little muffins are a great way to use up stale bread while providing a perfectly balanced bite. Pack in the veg for extra goodness. Enjoy!
Recipe From
Ingredients
400g Mediterranean veg
150g leafy green veg
25ml vegetable oil
400g white or brown stale bread
8 free-range eggs
350ml milk
125g hard cheese
Top Tip
If you have any leftover muffins, simply pop them in the fridge to enjoy the following day.
Method
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Preheat the oven to 180°C/350°F/gas 4.
- Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper.
- Roughly chop the Mediterranean veg into small pieces. Trim and finely shred the leafy greens.
- Heat a pan large enough to hold all the vegetables on a medium heat with the oil.
- Cook the chopped veg until softened and golden, then stir through the leafy greens and cook for a few minutes more, or until wilted. Remove from the heat and leave to cool a little.
- Roughly chop the bread into small cubes and place into a large bowl.
- Whisk the eggs with the milk until combined. Pour half the egg mixture over the cubed bread, then grate in the cheese and give everything a good mix. Set aside for 10 minutes, or until the bread has absorbed all the egg.
- Stir the cooled veg through the eggy bread, season with a little sea salt and black pepper, then divide the mixture between the prepared muffin cases, topping each one up with the remaining beaten egg.
- Bake for 25 minutes or until golden and set. Enjoy warm from the oven or at room temperature.
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