Today I made some Left-over BBQ breakfast muffins. As you can guess we had a BBQ last night and this was a perfect way to use up left over mystery meat!
They are super simple and keep in the fridge as an instant snack for later.
- Any leftover meat – we had sausages (the good expensive ones not cheap flour-filled ones) and beef kebabs left but anything goes in the recipe.
- Left over tomato salad (the tomatoes had been soaking in balsamic vinegar and onions over night but fresh ones work too)
- 3 fresh button mushrooms
- 6 eggs
- 2 Tbsp water
- 3 Tbsp Almond flour
- Ground black pepper to taste
A 6 piece muffin tin is required for this dish.
Preheat the over to 200 Deg C. Chop your left over meat into small pieces and sprinkle into the muffin tin with the leftover (or fresh) tomatoes, mushrooms and onion.
Place in the oven (no oil required as the meat has enough juice) for 15 mins to cook through. Meanwhile whisk up 6 eggs, with about 2 Tbsp of room temperature water until its a little fluffy. Mix in your black pepper and 3 Tbsp of almond flour. The almond flour is optional, I feel it gives the muffin more of a bready/muffin light texture rather then just a regular frittata. Remove the pan from the oven and pour the eggy mixture into each muffin tin.
Place in the oven for 15-20 mins until they have risen and started to turn golden.
These are great straight from the oven or refrigerated the next day 🙂