17 Oct Egg Mc Muffins
These muffins were my wee sunday creation. Few left over vegetables and some left over roast lamb from the night before along side some fresh herbs. Very simple to make and perfect for kids lunch boxes or a convenient easy mid week breakfast.
The great thing about this recipe is you could use bacon or any other left over meat and also almost any other in season vegetable.
4 asparagus stalks
1 whole red onion
1 cup of finely chopped kale
1/2 tablespoon finely diced rosemary
150 grams lamb, finely diced
Salt and pepper to season
Preheat oven to 200 C
Line muffin tins with some baking paper. Cut into squares, mine were about 10cm x 10cm
Finely dice asparagus into 1 cm pieces. Do the same with the red onion and mushrooms, finely dice.
With the diced kale, pour some hot water over it and let it sit for a minute, then drain well and pop onto a teatowel to soak up any extra moisture. Squeeze out any excess water then add to the other vegetables
Add eggs, rosemary and lamb to the vegetables and mix to combine.
Season with salt and pepper
Pour mix into prepared tin and place in oven for 12-15 minutes or until a skewer comes out clean.
Once cooked season with some fresh parsley sprinkled overtop.