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
2 c cooked rice
1 c cooked vegetables
1/2 c shredded cheese (havarti)
Salt & Pepper
Curry Ketchup (1/2 c ketchup + 1 tsp curry)
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.
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