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Numerous mini sweet breakfast bread cups on a white wooden board leftover recipes food waste

Mini Sweet Breakfast Cups

Kick off your morning the right way with this sweet breakfast idea that also works as a lunchbox snack too.

30 minutesServes 3
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A sweet way to start the say, try making these Mini Breakfast Cups when you have some leftover slices of Baker Street White Sliced Loaf.

These little breakfast cups are delicious eaten warm from the oven but also make a good snack for a packed lunch or picnic. You can use apples or pears – whichever needs using up from the fruit bowl.

If you have a good amount of slices leftover in your Baker Street White Sliced Loaf, this is a great way to use them up for the week.


Simply swap the butter for a vegan spread instead.


  • 6 slices Baker Street White Sliced Loaf
  • 1-2 tbsps butter, softened
  • 1 apple and 1 pear, washed
  • 3 tbsp sultanas or raisins
  • 2 tbsp flaked almonds
  • 2 tbsp honey or maple syrup
  • 3 tbsp oats


  1. Grease a six-hole muffin tin with a little butter. Preheat the oven to 170ºC fan / 190ºC conventional / Gas Mark 5.
  2. Cut the crusts off the slices of the Baker Street White Sliced Bread and spread a thin layer of butter over one side of each slice. Gently push the slices into the muffin tin, buttered sides up.
  3. Grate the apple and pear into a bowl then add the sultanas, almonds (can be replaced by chopped hazelnuts or whatever nuts you like), honey and oats and mix well.
  4. Fill the bread cups with the mixture. Bake in the oven for 12-15 minutes until golden and crispy on the edges.
  5. Serve with extra honey to drizzle or a dollop of yoghurt. These can be eaten hot or cold.