Egg McMuffins

If you have a few left over vegetables and some left over meat along with some fresh herbs then you can make this, 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 can use bacon and almost any other season vegetable.



4 asparagus stalks

6 eggs

1 whole red onion

1 cup of finely chopped kale

6 mushrooms

1/2 tablespoon finely dices rosemary

Fresh parsley

150 grams lamb, finely diced

Salt and pepper to season


Cooking instructions

Preheat oven to 200C


Line muffin tins with some baking paper. Cut into squares., mine are about 10cm x 10cm. Finely dice asparagus into 1cm 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 on to a tea towel to soak up any moisture. Squeeze out any excess water and 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 the oven for 12 -15 mins or until skewer comes out clean.

Once cooked season with fresh parsley sprinkled over the top.


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