Easy Veggie-Rice Egg Muffins with Curry Ketchup
Ever have leftovers that aren’t enough for dinner but you feel bad throwing away? Yes. This recipe takes care of that problem if your leftovers involve rice and cooked vegetables. I had a random bowl of rice and an equally random dish of sautéed zucchini a few weeks ago. Since my waste-hating self refuses to throw out perfectly good food, I decided to toss them into one of my easiest breakfast dishes, egg muffins (I made these once before as broccoli egg muffins). Delicious.
And curry ketchup? It’s a must try. And so good.
P.S. These are also gluten free. Score.
EASY LEFTOVER VEGGIE-RICE EGG MUFFINS WITH CURRY KETCHUP
INGREDIENTS
2 c cooked rice
1 c cooked vegetables
1/2 c shredded cheese (havarti)
5 eggs
Salt & Pepper
Curry Ketchup (1/2 c ketchup + 1 tsp curry)
DIRECTIONS
Butter muffin pan generously. Evenly distribute ingredients into each muffin pan starting with rice on the bottom. Top rice with cooked vegetables. Whisk eggs together in a small bowl. Top vegetables with whisked eggs and top with cheese. Sprinkle each muffin with a dash of salt and pepper.
Broil on HI for 15 minutes.
Serve with curry ketchup.
