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Cheesy Breakfast Cups with Amasi

Cheesy Breakfast Cups with Amasi


  • 3 Tbsp (45 ml) softened butter
  • 2 Tbsp (30 ml) olive oil
  • 1 small onion finely chopped
  • 1 small red pepper deseeded and diced
  • 100 g baby/ cocktail / Rosa tomatoes halved
  • 200 g sliced button mushrooms
  • Salt and pepper to taste
  • 4 Tbsp roughly chopped fresh basil

For the egg custard:

  • 8 large eggs
  • ¼ cup (60 ml) Milk or amasi or double cream yoghurt
  • Salt and pepper to taste
  • ½ cup (125 ml) grated cheddar cheese


  • Preheat the oven to 200°C. Grease a silicone or 12-hole muffin tin with 3 Tbsp (45 ml) softened butter, place on a baking tray and set aside.
  • Add 2 Tbsp (30 ml) olive oil to a medium, non-stick frying pan over high heat. Add the onion and fry for 1-2 minutes to soften. Add the red pepper and tomato halves and continue to cook for a further 5 minutes until softened, stirring every few minutes.
  • Add the sliced mushrooms and cook for a further 5 minutes. Season with salt and pepper to taste. Remove from the heat and stir in the basil.
  • For the egg custard, in a medium bowl, combine the eggs, milk / or Maas/ or yoghurt, season with salt and pepper and add the grated cheddar cheese. Whisk well to combine.
  • Add the cooked vegetables to the egg custard, whisk well and divide the egg mixture between the muffin tin.
  • Place the muffin tin into the oven to bake for 25-30 minutes, or until the egg mixture is set and golden on top.
  • Remove from the oven and allow to cool in the tin before unmoulding.

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