Cheesy Pancake Bakes

Serves 12

 

INGREDIENTS
 

For the French toast:

3 eggs

¾ cup milk

 

For the filling:

15 slices SASKO Low GI Dumpy Whole Wheat Brown Bread

2 tbsp butter

½ onion, finely sliced 

1 punnet (250g) button mushrooms, chopped

250g spinach, chopped

1 tomato, finely chopped

½ cup yellow pepper, chopped

3 eggs

¾ cup grated cheddar cheese

Salt and pepper, to season

 

Serving suggestion:

Chopped chives

Sliced avocado

Tomato sauce

 

METHOD
 

1. Preheat the oven to 180°C and line a bread loaf tin with baking paper that is hanging slightly over the tops of the tin.

 

For the French toast:

2. In a small but wide bowl, add the eggs and milk and whisk until combined.

3. Cut the crusts off the slices of SASKO Low GI Dumpy Whole Wheat Brown Bread and soak each slice in the milky egg mixture for 5 minutes. Layer the slices in the tin loaf pan, making a crust. Press the bread down slightly to overlap each slice to ensure that there are no gaps between slices.

 

For the filling:

4. In a non-stick pan, add the butter and onions and cook for 5 minutes until translucent.

5. Add the mushrooms and cook until there is no more liquid left in the pan. 

6. Add the chopped spinach and tomato and cook until the spinach is wilted, about 5 minutes.

7. Add the eggs and cook for 3 minutes, stirring until everything is combined and the eggs scramble slightly. Season to taste with salt and pepper. Remove the pan from the heat, mix in the cheese and set aside.

8. Scoop your egg filling into the bread crust in the tin loaf pan. Cover the filling with 3-4 more slices of dipped bread. Put the loaf in the oven for 45-50-minutes until golden.

9. Remove the bread from the oven and allow to cool in the tin for 15 minutes. Flip the tin onto a wooden cutting board.

10. Slice the loaf, serve with sliced avocado, chopped chives and tomato sauce on the side and ENJOY!