If you need canapes in a hurry and don’t have time to mess around making the pastry, then this breadcup recipe is for you.
Breadcups stuffed with creamy mushroom and onion sauce
Buttered bread rounds are baked in a muffin tray, and are ready to be filled with whatever takes your fancy, in only 10 minutes. They are so quick and easy to make, and combined with your favourite filling, make the perfect instant party snack.
In the picture above, I’ve used creamy mushroom and onion filling, which is cooked on the stove top and spooned into the cases. You could also fill the breadcups with your favourite quiche filling and bake them in the oven, as in the picture below.
Egg and bockwurst stuffed breadcups
How to make breadcups
Breadcups are so easy to make. Simply roll out slices of bread of your choice (to flatten them slightly) and cut them into rounds. I find a large coffee cup is the ideal size to get the bread to fit into the muffin tin.
Cut rounds from a slice of bread
Tip – blitz the bread offcuts in your food processor and store in a plastic bag in the freezer for ready-made breadcrumbs. Amazon have a great range of food processors from as little as £20.
Butter one side of the rounds and press into a muffin tray, butter side down.
Press the bread rounds into a muffin tray
Bake in a hot oven for 10 minutes. Allow to cool and spoon in your filling of choice.
Toasted breadcup
There are so many fillings you can add –
- Chicken mayonaise
- Coronation chicken
- Chopped advocado and tomato
- Smoked salmon and scrambled eggs
- A juicy meatball topped with tomato sauce
Toasted breadcups
Ingredients
- 12 slices bread
- 1 Tablespoon butter or margarine
For the creamy mushroom sauce
- 250 g (8 oz) mushrooms finely chopped
- 1 large onion finely chopped
- Small amount of olive oil for frying the mushroom and onion
- Shake of salt
- 125 ml (1/2 cup) milk
- 125 ml (1/2 cup) cream
- 1 teaspoon cornflour
For the egg and bockwurst filling
- 2 bockwurst cut into small cubes
- 125 ml (1/2 cup) cream
- 1 large egg
- Cheese to sprinkle
- Salt to taste
Instructions
To make the breadcups
- Preheat oven to 200 degrees C
- Flatten slices of bread with a rolling pin and cut into large rounds.
- Butter one side of each round and press into a muffin tray
- Bake in the oven for 10 minutes. Then remove from the oven and allow to cool
For the mushroom and onion filling
- Chop the mushrooms and onions finely and sweat gently in a little olive oil until the moisture from the mushrooms has evaporated and the onions are translucent. Season with salt to taste
- Mix the milk, cream and cornflour together and add to the mushrooms
- Stir over a gentle heat until thick and creamy. If the mixture becomes too thick add a little more milk.
- Let it cool and then spoon the mixture into the toasted breadcups
For the egg and bockwurst filling
- Chop the bockwurst into small dice.
- Put a few bockwurst cubes into each of the breadcups
- Mix the egg and cream together, season with salt and pour over the sausage.
- Sprinkle with a little grated cheese and bake in the preheated oven for approximately 15 minutes until the egg mixture has set and the cheese is golden.
- Remove from the oven and allow to cool.
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Have you tried these yourself? What fillings did you use. Leave me a comment, I’d love to know how they turned out
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