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Mini Ham and Pumpkin Nests

Makes 8 (Serves 4)


  • 8 slices wholegrain bread, crusts removed
  • olive oil spray
  • 1/2 cup grated pumpkin
  • 3 slices lean ham, chopped
  • 2 spring onions, chopped
  • 2 tablespoons chopped fresh basil (optional)
  • 1/2 cup grated Australian reduced fat cheddar cheese
  • 3 eggs
  • 1/2 cup reduced fat Australian milk
Download Recipe (PDF)


  1. 1. Flatten each slice of bread with a rolling pin and spray one side lightly with olive oil. Push each slice oiled-side down into a muffin pan, to line each hole.
  2. 2. Divide pumpkin, ham, spring onions and basil between each bread nest, sprinkle with cheese.
  3. 3. Whisk together eggs and milk and pour mixture over each bread nest.
  4. 4. Bake at 180°C for 25-27 minutes, or until bread is golden and crisp and eggs are set. Cool for at least 10 minutes before serving.

Tips / Handy Hints

Preparation time: 20 minutes Cooking Time: 25 minutes Using bread as the casing for these nests is great low fat alternative to pastry. These mini nests are delicious as a lunchbox treat, for a picnic or for a weekend lunch treat. Mini nests can be eaten cool or warm, they will keep refrigerated for up to 4 days. They will freeze well and when thawed may be refreshed in the oven for a couple of minutes.


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