These leftover egg muffins are perfect for using up any leftovers you may have in the fridge.
Any cooked vegetables will work brilliantly, as will olives, artichokes from a jar or bacon cubes.
You can also use up the last spoonfuls from open jars – think pesto, tapenade or other condiments.
And don’t forget those leftover cheese scraps: grate or crumble them in too!
You can find more leftovers recipe here in my recipe archive.
MAKES 9 MINI MUFFINS OR 4 REGULAR MUFFINS
4 eggs
80ml cream or milk
200g cooked leftover veg,chopped
(f.ex. beetroot, carrot,broccoli, potatoes, peas)
100g cheese ends, chopped or grated (f.ex. gruyère, parmesan, cheddar, feta)
1 tbsp chopped herbs (f.ex. basil, chives)
9 salami slices (or ham or tortilla wraps)
Salt & pepper
Preheat the oven to 170°C fan.
Crack the eggs into a jug and whisk with cream or milk.
Add the cheese and herbs and season generously with salt and pepper.
Using a silicone muffin mold, line 9 mini muffin holes (or 4 regular muffin holes) with salami slices (if using) and put some chopped vegetables into each.
Pour the egg mix into each hole, sprinkle with a bit more cheese and bake in the preheated oven for approx. 20 minutes.
Leave to cool a bit and then serve warm or cold.
Zero Waste Tip:
You can use spices (f.ex. curry powder, paprika powder) or leftover pesto in the egg mix.
