If you need canapes in a hurry and don’t have time to mess around making the pastry, then breadcups are exactly what you are looking for.
Breadcups
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.
How to make breadcups
Ingredients
- 12 slices bread – I’ve used white bread here, but you could use any sliced bread of your choice. I think wholewheat would work really well. The seeds would add extra crunch.
- Sufficient butter to spread on each slice.
I’ve provided ingredients for mushroom or egg and bockwurst. Each is sufficient to fill 12 breadcups.
Mushroom filling
- 250g (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
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
Steps to make breadcups
Roll out slices of bread Fit the bread into muffin pan Toast in the oven
Use a rolling pin to flatten slices of bread. Cut the bread into rounds. I find a large coffee cup is the ideal size to get the bread to fit into the muffin tin. You may find you need to use a knife to cut around the cup.
Tip – blitz the bread offcuts in your food processor and store in a plastic bag in the freezer for ready-made breadcrumbs.
Butter one side of the rounds and press into a muffin tray, butter side down.
Bake in a hot oven for 10 minutes. Allow to cool and spoon in your filling of choice.
Fillings
To make the mushroom filling:
Chop the mushrooms and onions finely and sweat gently, in a saucepan, 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.
To make the egg and bockwurst filling
Chop the bockwurst into small dice, or slice them thinly. Keep them as small as possible.
Place 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, place on a baking tray 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.
Additional fillings
Here are a few more ideas for fillings.
- Mix shredded cooked chicken with finely chopped spring onion and mayonaise.
- Leftover cold coronation chicken
- Chop advocado and tomato, and season with salt and pepper
- Fill the breadcups with scrambled eggs and top with a piece of smoked salmon
- Place a juicy meatball into each breadcup and top with tomato sauce
Equipment
To make these breadcups you will need the following equipment. I’ve provided links to items on Amazon that I either use myself, or personally recommend.
- Rolling pin
- Muffin Tins
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Recipe – Toasted Breadcups
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.
If you made this recipe and enjoyed it, please rate it in the comments below. I’d love to know how it went.
Related Recipes
Why not have a brows through all of my party recipes.
Here are some of my favourite
- Ham and cheese pinwheels – the dough is made with only 2 ingredients.
- Pork and apple sausage rolls – made with real pork mince
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