Mini Breakfast Muffins

Image of Mini Breakfast Muffins

We all know what it’s like to have a fridge full of leftovers. A lot of my leftovers are usually vegetable ends. Did you know it’s estimated that 20% of the food we purchase is wasted? Rather than add to this statistic, I found a recipe for mini breakfast muffins using veggies and a few beaten eggs. They are the perfect size for the lunchbox and even my young daughter can eat them. Did I mention they also taste delicious?


Prep time: 15 minutes
Cook time: 20-25 minutes


  • 1/2 head of cauliflower
  • 1/2 red capsicum
  • 3 rashers of bacon, cooked and diced
  • 1 small onion, finely chopped
  • 5 eggs, beaten
  • 1/2 tsp garlic powder
  • 1 cup cheese
  • Salt and pepper to taste


  1. Preheat oven to 190 °C.
  2. Using a food processor, grate cauliflower and transfer to a large bowl.
  3. Add eggs and garlic powder, and whisk until combined. Fold in cheese, bacon, capsicum and onion. Add salt and pepper to taste.
  4. Grease a muffin tin with cooking spray, then fill each one about two-thirds full.
  5. Bake for 20-25 minutes, or until lightly golden.
  6. Rest and serve.


  • You can use whatever meat and vegetables you have left over including, ham, chicken, spinach, and broccoli.

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