23 July 2018 / Food

Leftover Roast Vege, Bacon and Egg Muffins

These bacon and egg muffins tick all the boxes.

They can be made for quick breakfasts on the go during the week, they are an easy lunchbox filler, nutritious and a very satiating snack.

Each one of these little parcels of goodness contains a good balance of fats, carbohydrates and protein. One muffin contains 8g protein which will leave you feeling fuller and satiated for a longer period of time. Have one for a snack before/after training, or have a couple with salad/veges for your lunch or dinner.

This recipe is very versatile and can be made to your own personal preference by adding whatever roast veges, herbs or cheese you wish or have at home. Whenever we have a roast dinner or have leftover roast veges like potato, kumara, pumpkin, beetroot (or a combination of all) this is my go-to recipe which uses up the leftovers to make more easy meals for the week.

If you are vegetarian just simply omit the bacon and add more roast vegetables in the bottom. These will also freeze really well if you want to keep them in the freezer for a later date.

I really hope you enjoy this recipe.

Make sure to give it a go this coming week and post a photo on Instagram and hashtag #gabbypalmer or tag me @gabbypalmer so that I can see your great creations!


  • 6 eggs
  • ¼ cup milk, of your choice (cows milk, almond milk, coconut milk)
  • 1T buckwheat flour (or any other flour)
  • pinch salt/pepper
  • ½ cup parsley, chopped
  • 6 rashers of bacon, each one cut in half to make 12 rashes (*optional omit if vegetarian)
  • 1-1/2 cups leftover roast veges (potato, pumpkin, kumara, beetroot etc), chopped into small pieces
  • feta and/or tomato relish, for adding on top



  • Preheat oven to 180 degrees Celsius.
  • Add the eggs, milk, flour, salt/pepper and parsley into a medium-sized mixing bowl and whisk until combined.
  • Grease your 12 cup muffin tray.
  • Line the bottom of the muffin tray with the bacon (like a little cup for the egg mixture to sit in).
  • Add in the small pieces of chopped roast veges in the bottom of each muffin cup so that they cover the bottom.
  • Pour over the egg mixture over the top until just touching the top rim of the muffin trays
  • Sprinkle over feta or add a dollop of tomato relish on top.
  • Cook in the oven for 25-30 mins or until cooked through.
  • Leave to cool on a wire rack and store in the fridge for 2-3 days.


Bon Appétit

Gabby Palmer xx