5 Easy Things You Can Make in Your Feast Cups

1. Cheesy Mini Egg Muffins

Think of these as tiny frittatas you can hold in one hand. They bake beautifully in Feast Cups and work for breakfast, lunchboxes or that 3:30pm "I'm starving" moment.

What you'll need:

• 6 eggs

• A splash of milk

• ½ cup grated cheese

• A handful of fillings, like diced ham, baby spinach, corn or chopped capsicum

• Salt and pepper

How to make it:

1. Preheat your oven to 180°C.

2. Whisk the eggs and milk together, then stir through the cheese and a pinch of salt and pepper.

3. Sit your Feast Cups on a baking tray and add a little of your fillings to each one.

4. Pour the egg mix over the top until each cup is about three quarters full.

5. Bake for around 15 to 20 minutes, until puffed, golden and set in the middle.

6. Let them cool completely, then pack them in a lunch bag with an ice pack.

Feast Cup Tip: Always pop your Feast Cups on a baking tray before you fill them. Silicone is flexible, so the tray keeps everything steady on the way in and out of the oven. Leave a little room at the top too, as the egg puffs up while it bakes.

Mix it up: Keep it simple with cheese and corn for fussy eaters, or try feta, spinach and sundried tomato for a grown-up version.

2. Berry Overnight Oats

Five minutes tonight, breakfast sorted tomorrow. Creamy oats, a swirl of yoghurt and a pop of bright berries on top make this one as pretty as it is easy.

What you'll need:

• ½ cup rolled oats

• ½ cup milk (any kind)

• 2 tablespoons yoghurt

• 1 teaspoon maple syrup (optional)

• A handful of berries, fresh or frozen

How to make it:

1. Stir the oats, milk, yoghurt and maple syrup together in a bowl.

2. Spoon the mix into your Feast Cups, leaving a little room at the top.

3. Scatter the berries over each one.

4. Nestle the cups into your Feast Lunch Box, close the lid and pop it in the fridge overnight.

5. In the morning, add any extra toppings and you're good to go.

Feast Cup Tip: Aim for a thick, spoonable mix rather than a runny one. The Feast Lunch Box is designed to be leakproof* for thick wet foods like yoghurt, so a thicker oat mix is right at home. Save crunchy toppings like granola or coconut for the morning so they stay crunchy.

Mix it up: For a choc version, stir through a teaspoon of cocoa and some mashed banana. Or swap a tablespoon of the oats for chia seeds for more of a pudding texture.

3. Stand-Up Veggie Dip Cups

This is the easiest idea on the list and possibly the most fun. Dip at the bottom, veggie sticks standing up like a little bouquet, and everything ready in one grab. Somehow a carrot just tastes better when you get to dunk it.

What you'll need:

• A thick dip, like hummus, tzatziki or beetroot dip

• Carrot, cucumber, capsicum and celery sticks

• Optional extras: pretzel sticks, breadsticks, snow peas or cherry tomatoes

How to make it:

1. Spoon 2 to 3 tablespoons of dip into the bottom of each Feast Cup.

2. Cut your veggies into sticks just a little taller than the cup.

3. Stand them upright in the dip.

4. Nestle the cups into your lunch box and close the lid.

Feast Cup Tip: Mix your colours so every cup looks like a mini rainbow. Orange carrot, green cucumber and red capsicum all side by side is hard to resist. Thick dips hold the sticks upright best, so skip anything too runny.

Mix it up: For little ones who aren't sure about dips yet, start with a spoonful of cream cheese or plain yoghurt. For a grown-up desk snack, sprinkle a little dukkah over the hummus.

4. Mini Pasta Bakes

Give last night's leftover pasta a whole new life. A golden, bubbly cheese top makes these feel like a fresh meal, even though they took about five minutes to put together.

What you'll need:

• 2 cups cooked pasta (small shapes like macaroni, penne or spirals work best)

• ½ cup pasta sauce

• ½ cup grated cheese

• Optional extras: peas, corn, diced ham or leftover bolognese

How to make it:

1. Preheat your oven to 180°C.

2. Toss the pasta with the sauce and any extras.

3. Sit your Feast Cups on a baking tray and spoon the pasta in, pressing down gently.

4. Top each one with grated cheese.

5. Bake for 10 to 15 minutes, until the cheese is melted and golden.

6. Serve warm, or cool completely and pop in the fridge for lunches.

Feast Cup Tip: Bake, serve and reheat all in the same cup. Lift a cup out of your lunch box and warm it in the microwave at home or in the work lunchroom, then put it straight in the dishwasher when you're done. Plenty of kids love cold pasta too, so these work straight from the lunchbox.

Mix it up: Stir a spoonful of ricotta through for a creamier bake, or add finely grated zucchini to sneak in some extra veg.

5. Chocolate Crackles

A true Aussie party classic, and no oven needed. Making them in Feast Cups means there are no paper patty cases to peel or wrestle with.

What you'll need:

• 2 cups puffed rice cereal

• ½ cup icing sugar

• 1½ tablespoons cocoa powder

• ½ cup desiccated coconut

• 125g copha

How to make it:

1. Mix the puffed rice, icing sugar, cocoa and coconut together in a large bowl.

2. Gently melt the copha in a saucepan over low heat, or in the microwave in short bursts.

3. Pour it over the dry mix and stir until everything is coated.

4. Spoon into your Feast Cups and press down lightly.

5. Pop them in the fridge for about an hour to set.

Feast Cup Tip: Once set, a gentle push from underneath pops each crackle right out of the silicone. Keep them in the fridge until you head out the door, as copha softens quickly on warm days.

Mix it up: For a richer version, skip the copha, icing sugar, cocoa and coconut and simply stir 200g of melted chocolate through the puffed rice. Add sprinkles on top for party vibes. If you're packing these for school, it's worth checking your school's guidelines on treats first.

Why Feast Cups Work So Well

Feast Cups were made to add extra sections to your Feast Lunch Box, but that's only half the story. Here's why they're so handy for food like this:

• Make it and pack it in the same cup. They're oven and microwave safe, so you can bake, reheat and set food without moving it from one container to another.

• Made to fit. They're tailor-made for the Feast Lunch Box, so they slot straight in and keep smaller portions separate.

• Just the right portion. Small cups mean snack-sized serves, perfect for little appetites or anyone who likes a bit of everything.

• Easy clean up. They're dishwasher safe, so there's no scrubbing baked-on cheese at 9pm.

• Reusable, every day. Fewer paper patty cases and less cling wrap heading to the bin.

• Fun to mix and match. With a range of colours to choose from, you can colour code by child, by day or just by mood.

Your Feast Cups, Your Way

The best part about these ideas is that they're really just starting points. Swap the fillings, change the toppings and use whatever's already sitting in your fridge. Once you start thinking of your Feast Cups as little baking cups and snack pots, you'll find new ways to use them all the time.

We'd love to see what you come up with. Share your creations with the Crew in our Facebook community or tag us @montii.co.

Don't have a set yet? Browse our Feast Cups range, or pair them with the Feast Lunch Box for the full setup.

*Our Lunch Boxes are designed to be leakproof for wet foods like dips, yoghurts and thick sauces, ensuring everything stays contained inside the individually sealed compartments. They're not leakproof for liquids like salad dressings, soup or thinner sauces.