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“Have made this a couple of times now so I'm posting it here to keep safe as it came from a Slimming & Health mini-mag that I'm bound to misplace eventually. We added the corn and garlic, and used low fat dairy. Could make as one slice or four individual "pies" using one piece of bread per texas muffin. We enjoyed this as a quick dinner with a salad, but it's also great for lunch.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and garlic for a minute or two, just to take the "rawness" off.
  2. Spray baking tray or muffin pan with oil spray.
  3. Line baking dish or texas muffin pan with bread slices.
  4. Combine eggs, milk and yoghurt and fold in all other ingredients.
  5. Pour over bread base, or divide equally between four texas muffin holes lined with bread.
  6. Bake at 180c for 20-25mins or until filling is set.
  7. Serve on their own or with a lovely side salad.

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