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Savory Leftover Breakfast Muffins

Savory Leftover Breakfast Muffins
When morning chaos strikes these muffins save the day. They transform yesterday's forgotten vegetables or beans into something special with zero fuss. Just mix and bake—no fancy skills required. My kitchen fills with comfort the minute they hit the oven. Sturdy enough for lunchboxes yet perfect for a quiet breakfast. Honestly the best way to use up bits before they spoil. Toss in whatever's in your fridge—mushrooms lentils even roasted peppers—and watch leftovers become heroes. Simple wholesome and reliably delicious.
Ingredients
  • 8 large eggs
  • 2 1/2 cups (600 mL) mixed cooked leftover vegetables such as mushrooms lentils or beans
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/2 cup (120 mL) milk
  • Salt and pepper to taste
Instructions

1. Preheat the oven to 375°F (190°C)

2. Lightly grease 6 standard muffin cups

3. In a large bowl whisk together the eggs milk salt and pepper

4. Add the grated Parmesan cheese and mix well

5. Fold in the leftover vegetables until they're evenly distributed

6. Pour the mixture into the muffin cups

7. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean

8. Let cool for 5 minutes then remove from the tin

9. Serve warm

Tools
  • muffin tin
  • oven
  • whisk
  • bowl
  • spoon

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