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Leftover Roasted Vegetable Muffins

These savory muffins are made by combining leftover roasted vegetables with eggs, flour, and herbs to create moist, golden-brown bites. Baking transforms the ingredients into fluffy, portable snacks with caramelized, smoky flavors and a tender crumb. They’re ideal for breakfast, lunchboxes, or a quick, satisfying snack on the go.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs beaten until smooth
  • 1/4 cup olive oil or melted butter
  • 1 cup all-purpose flour can substitute with almond or oat flour
  • 1 teaspoon baking powder
  • 1/2 cup shredded cheese optional; cheddar or feta recommended
  • 1 cup leftover roasted vegetables chopped into small pieces
  • 2 tablespoons fresh herbs chopped parsley, chives, or thyme
  • Pinch salt
  • Pinch black pepper

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula or spoon
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners or lightly grease it.
  2. Chop your leftover roasted vegetables into small, uniform pieces so they distribute evenly in the batter and bake thoroughly.
  3. In a large mixing bowl, whisk the eggs until they’re smooth and slightly frothy, filling the bowl with a gentle sound of whisking.
  4. Add the olive oil to the eggs and whisk again until combined, giving the mixture a slightly glossy appearance and a pleasant aroma.
  5. In a separate bowl, whisk together the flour, baking powder, salt, and pepper to evenly distribute the leavening agents and seasonings.
  6. Pour the dry mixture into the wet ingredients and gently fold with a spatula or spoon until just combined—avoid overmixing to keep the muffins tender.
  7. Stir in the chopped roasted vegetables, shredded cheese, and fresh herbs, folding gently until evenly distributed and the batter looks cohesive.
  8. Divide the batter evenly among the muffin cups, filling each about three-quarters full, and gently smooth the tops.
  9. Bake in the preheated oven for 20-25 minutes, until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
  10. Remove the muffins from the oven and let them rest in the tin for about 5 minutes as they set up and release some steam.
  11. Transfer the muffins to a wire rack to cool slightly, or enjoy warm right away. They’re best enjoyed within a couple of days for maximum freshness.
  12. Savor these hearty, flavorful muffins as a satisfying breakfast or snack, perfect for a quick, fridge-cleaning treat.

Notes

Feel free to customize with different cheeses or herbs, and use frozen roasted vegetables if fresh leftovers aren’t available. These muffins freeze well and reheat quickly in the microwave.