Appetizer Baskets with Milk Core

Sometimes I need a quick snack that I can take with me in the morning, especially when I have leftover cheese or pieces of cheese in the fridge that I don't want to throw away. When the kids are craving something different for breakfast or when I have some bread that isn't very fresh anymore, these cheese cups can be ready in just about 20 minutes. I've made this recipe several times, and I know for sure that the steps are simple and the ingredients are readily available. Slices of toast work best, but if I only have regular bread, that works too.

Quick Info

Total time: about 20 minutes
Preparation time: 5 minutes
Baking time: 15 minutes
Servings: 4 cups (enough for 1-2 people, depending on how hungry you are)
Difficulty: very easy
Recipe type: appetizer, breakfast, portable snack

Ingredients

4 slices of bread (toast or any sliced bread)
butter – for greasing the muffin tins
1 egg
3 tablespoons of milk
grated cheese (enough for filling, I haven't measured exactly every time, just make sure it's not too much so it doesn't overflow)
4 cubes of cheese
salt
pepper
a rolling pin (to flatten the slices of bread)

Instructions

1. Take 4 slices of bread and cut off the crusts. Don’t throw away the crusts; you’ll use them for the filling. Set the crust pieces aside.

2. Flatten each slice of bread with the rolling pin, being careful not to tear them, so they become thin enough to fit the shape of the muffin tin. They should be flexible but not break.

3. Grease 4 muffin tins with a little butter, just enough to prevent the bread from sticking after baking.

4. Place one flattened slice of bread in each greased tin, pressing gently so that it takes the shape of the cup. If the bread doesn’t fit perfectly, press gently around the edges with your fingers.

5. In a bowl, beat the egg with the 3 tablespoons of milk, a little salt, and pepper to taste. Add the grated cheese and a few small pieces of the crust you set aside. Mix well. The mixture should be fairly homogeneous, without being too liquid.

6. Divide the egg and cheese mixture among the 4 bread cups, putting about the same amount in each. If you have extra mixture, don’t fill to the top; leave a little space for the egg to rise while baking.

7. Top each cup with a cube of cheese. You can press lightly to partially embed it in the mixture.

8. Place the tray in the oven at medium heat (about 180°C if you have an electric oven). Bake for 15 minutes or until the edges of the bread are golden brown and the egg mixture has set.

9. Remove the cups from the tins as soon as you take them out of the oven, using a small spatula or spoon. Let them cool for a few minutes. They come out easier while they are warm.

Why I Make This Recipe Often

It's quick, doesn't require many ingredients, and I can use up leftover bread. The kids enjoy it well at school, and if there are any leftovers, they can be eaten cold. The cheese gives a creamy texture inside, while the grated cheese adds flavor without being overpowering. It’s also a great option for a quick breakfast or a snack at the office.

Tips and Variations

Tips

To avoid making them too soggy, use a little less liquid mixture if the bread slices are very thin. Don’t leave the cups in the oven too long, as the bread can dry out excessively.

It's best to remove the cups from the tins while they are warm; otherwise, the egg may stick to the edges.

Substitutions

Instead of grated cheese, you can use any other semi-hard cheese you have on hand (like cheddar or a softer feta). If you don’t have cheese cubes, any denser fresh cheese will work, but the taste will be different.

You can replace the milk with cream for extra creaminess, but the basic recipe works very well with regular milk.

Variations

You can add a teaspoon of chopped herbs (parsley or dill) to the mixture if you want a fresher flavor, but it's not mandatory.

If you want to make more servings, simply multiply the ingredients proportionally. For a more colorful appearance, you can sprinkle a little sweet paprika on top, but it’s not necessary.

Serving Ideas

You can pack them in a container for school or work. They are good cold, but if you have access to a microwave, a few seconds are enough to warm them up easily.

Frequently Asked Questions

1. Can I make the cups in advance and store them in the fridge for the next day?
Yes, they keep well in the fridge for 1-2 days. I recommend covering them to prevent the edges from drying out.

2. What kind of cheese can I use if I don’t have cheese cubes?
You can use fresh cheese or even thicker slices of cheese, cheddar, or mozzarella. Just be cautious about the texture; it shouldn’t be too wet.

3. Can I use a different type of bread instead of toast?
Yes, white or whole wheat sliced bread works too; the important thing is that the slices are thin enough to flatten without breaking.

4. If I don’t have a muffin tin, how can I bake them?
You can improvise with individual aluminum forms or ramekins, but it’s important to grease them well to prevent sticking.

5. Do I have to include the crusts in the mixture?
It’s not mandatory, but it helps with the texture and is a good way to avoid waste. If you prefer, you can skip this step.

Nutritional Values

Estimate per cup (the recipe makes 4 servings): approximately 110 kcal per piece. About 5 g protein, 6 g fat, 8 g carbohydrates. Values are approximate and may vary depending on the type of bread and cheese used.

Storage and Reheating

They keep well in the fridge for 1-2 days in a covered container. They can be eaten cold or briefly reheated in the oven or microwave, but I don’t recommend keeping them longer, as the bread can become dry. The cups are best enjoyed on the day they are made or at most the next day.

We flatten the slices of bread using a rolling pin. We remove the crust and set it aside. We grease 4 muffin tins with butter and place a slice of bread in each tin. In a bowl, we mix the egg with the milk, grated cheese, some pieces of the leftover crust, and salt and pepper to taste. We fill the bread cups with the egg mixture and place a piece of Miez de lapte cheese on top. We put the tray in the oven at medium heat for about 15 minutes until they are nicely browned. Enjoy your meal!

 Ingredients: 4 slices of bread (if you have toast, it's even better) butter for greasing the muffin tins 1 egg 3 tablespoons of milk grated cheese 4 cubes of milk curd salt pepper a rolling pin for flattening the slices of bread

 Tags:  appetizer baskets