Breakfast thins


  • Makes 6


  • 6 wholemeal thins – I used warburtons
  • 3 bacon medallions chopped
  • 1 Spring onion chopped
  • 5 cherry tomatoes
  • 5 mushrooms finely chopped
  • 3 eggs beaten – 2 filling, 1 for glazing and sealing
  • 30g low fat cottage cheese
  • Handful of spinach
  • Salt/Pepper to season
  • Fresh partly chopped

Breakfast thins


Preheat the oven to 180c. 
Roll out the thins a little. 
In a non stick frying pan cook the bacon, onion, mushrooms, tomatoes for 5 mins. 
Add the cottage cheese, eggs, spinach and keep stirring, until the egg is cooked almost like scrambled egg. 
Brush egg wash around the inside edges of the thin, both sides. 
Place 1/6 of the filling in the middle of one half, top with the other half and then using your fingers, work around the edges sealing them together, you can use a fork to mark the edges. 
Brush the tops with egg wash. 
Place on a baking sheet lined with non stick paper. 
Cook for 10 minutes. 

Take out and eat either hot or I quite often make these up and have in the fridge as go to food. These are great on NC as well.