Blue cheese and bacon bread cases

  • 15 mins preparation
  • 30 mins cooking
  • Makes 24 Item
  • Print


Blue cheese and bacon bread cases
  • 24 slice white bread
  • 50 gram butter, melted
  • 2 rashers rindless bacon, finely chopped
  • 100 gram creamy blue cheese, crumbled
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon dijon mustard
  • parsley sprigs, to garnish


Blue cheese and bacon bread cases
  • 1
    Preheat oven to moderate, 180°C. Cut a round from each slice of bread using an 8cm round cutter; flatten rounds with a rolling pin.
  • 2
    Brush both sides of bread with butter; press into 2 x 12-hole patty pans. Bake 10-12 minutes, until crisp and golden.
  • 3
    Cook bacon in a small frying pan over a medium heat 4-5 minutes, until crisp. Remove from heat; cool slightly. Divide evenly between bread cases and top with blue cheese.
  • 4
    In a small jug, beat eggs with the milk and mustard. Season to taste. Divide between bread cases; bake 12-15 minutes, until light golden. Garnish with parsley.


Use wholemeal bread if you prefer.

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