This recipe is super simple but super versatile. It’s great when you have leftover vegetables from a Sunday roast, or vegetables you need to use up before they go out of date. I always keep a batch made up so I have a quick snack to grab when I’m on the go. And the kids love them as after school snacks! You can pair a couple of muffins with a salad for a lunch option as well.
Leftover vegetables e.g. green beans, mushrooms, carrots, sweet potato etc. (chopped small)
Grated cheese (if desired)
Preheat your oven to 180 degrees.
To prepare, place 10-12 small cupcake cases into a muffin tray (cupcake cases are great to keep the muffin’s shape, if you choose not to use them remember to grease the muffin tin to prevent sticking!)
Whisk up 10 eggs (season as desired). You can substitute some of the egg yolk for extra egg white if preferred.
Place the chopped veggies in the bottom of cupcake cases, then pour over egg mix. Sprinkle with grated cheese if using.
Place in the oven and cook for around 20-30 minutes (depending on your oven). They should rise like regular cupcakes.
Serve warm or at room temperature.
Another option is to add fresh, uncooked veg such as chopped tomatoes, peppers, cucumber etc. to give the muffins a crunchier, summery taste.