This recipe makes for a healthy lunch or snack and is a brilliant way to use up leftover roast veggies from dinner.  

Prep time: 20 min

Cook time: 30 min

Makes 12

Ingredients

6 free-range eggs

1/2 cup milk

1+1/2 cups leftover roast veggies, diced i.e. sweet potato, pumpkin, capsicum, red onion, zucchini

1 handful of baby spinach, chopped

1/2 cup goat's cheese, crumbled

1/4 cup pepitas

1/4 cup chives, chopped

Sea salt and cracked black pepper, to season

Method

Preheat a fan-forced oven to 180 degrees celsius.  Line a 12-cup muffin tray with muffin cases.

In a large mixing bowl, beat the eggs and milk.  Season with salt and pepper.  

At the base of the muffin cases, add a mix of the leftover roast veggies (fill to halfway).  Top with the egg mixture and sprinkle over the spinach leaves, goat's cheese, pepitas and chives.  

Bake for 25-30 minutes, or until cooked through in the centre.

Once cooked, remove from oven and place on a rack to cool. 

I love to serve mine with a small side salad, including spinach leaves, cherry tomatoes, pepitas, goat’s cheese and a drizzle of caramelised balsamic vinegar!

Muffins can keep in the fridge for up to 4 days or in the freezer for up to 3 months.