Muffins whether they be egg muffins, oat muffins or any other type, are a great way to use up leftover veggies, quinoa, eggs, bananas or anything really! If you’re making a grain based muffin using flour or oats, these freeze really well. So if you don’t want to eat/serve the whole batch, you can toss them in the freezer. I had way too many eggs, a little spinach, quinoa and cheese, so I made mini egg muffins.
Mini Egg & Cheese MuffinsRecipe by Jenny Atkins of Real Food By Two Moms
1/2 cup milk
1/2 cup diced spinach
1/2 cup frozen sweet corn
1/2 cup quinoa
1/2 cup cheese, grated
pinch of salt
- Whisk the eggs and milk until fluffy.
- Stir in the rest of the ingredients and pour into a greased muffin tin. Eggs stick so easily, so I always use a silicone muffin tin and still use a little olive oil or butter to make sure they don’t stick.
- This is just a suggestion of ingredients to use, but you can use anything you want. The trick is to use ¼ cup of milk per every 6 eggs. So if you have 3 eggs use ⅛ cup. You don’t have to be exact with the additions or use quinoa, spinach, corn or even cheese, this is just what I had left to use up. You can use any leftover veggies that you have. Just dice them up very small add them to you egg mixture and bake until the tops are brown.