Savoury mince muffins – like meat pies only healthier, tastier
These savoury mince muffins are fool-proof and a great way to use up leftover ground beef. I had leftover bolognese mince from the weekend, some seasonal vegetables and farm fresh eggs floating about in the fridge and was particularly hungry one morning. So I thought, why not combine them all and have a breakfast feast of healthy and hearty savoury mince muffins?!
When these bubbling beauties came out of the oven and I took a first bite they reminded me of the good old meat pie – only less saucey, more flavorsome and far better tasting! Not to mention healthier, particularly if you use grass fed beef mince. There is absolutely no nasties in these magic muffins
1 cup of leftover beef mince (from bolognese or lasagne meal or similar – something with a tomato-based sauce)
1 handful of Chinese cabbage, shredded
1 small carrot, grated
2 sprigs of thyme
1/4 teaspoon of Cayenne pepper
20gm of cheese (I used vintage cheddar but anything will work)
Salt and pepper to taste
Preheat oven to 180 degrees Celsius and butter two holes of a six-hole muffin tray.
Heat mince, cabbage and carrot in frypan over medium heat until vegetables are soft and mince is warmed through.
Crack eggs into a medium bowl and beat by hand. Add mince and vegetables to eggs and stir to combine.
Add thyme and cayenne pepper and mix through.
Distribute savoury beef mince between the two holes in the muffin tray and top with crumbled cheese.
Bake for 15 minutes then remove from oven and allow to stand for 3 minutes. Invert onto a plate and serve immediately with salt and pepper.