Breakfast Bites

Prep Time:
10 min
Cook Time:
25 min


  • 12 slices whole-wheat bread
  • Butter
  • 4 eggs
  • ¾ cup ( 175 mL ) 2% evaporated milk
  • 1 tsp ( 5 mL ) Dijon mustard
  • ¼ tsp ( 1.25 mL ) cayenne pepper
  • 4 slices bacon, diced
  • 6 green onions, finely chopped
  • ⅔ cup ( 170 mL ) Swiss cheese, shredded


  1. Remove crusts from bread and, using a rolling pin, roll each slice of bread to approximately ¼ inch (1 cm) thick. Spread one side of each bread slice with butter. With the buttered side facing down, press each slice firmly into muffin cups (large, 12 muffin cup size). Bake at 325°F (160°C) for 10 minutes.
  2. Meanwhile, combine eggs, milk, Dijon mustard and cayenne pepper in a large 4-cup (1000 mL) measuring cup or medium sized bowl. Set aside. Sauté bacon until almost crisp. Add green onions and continue to cook until onions have softened. Drain fat. Divide bacon and onion mixture evenly into the 12 bread cups. Pour some of the egg mixture into each cup, allowing mixture to be partially absorbed. Continue to add more egg mixture, filling to about ¾ of each bread cup. Sprinkle each cup with cheese.
  3. Bake at 325°F (160°C) for 15-18 minutes or until golden and puffed.
  4. Makes 12 breakfast bites.