In large mixing bowl add flour, eggs, cheese, worcestershire and milk mix until just combined. Gently stir through leftover vegetables.
Line muffin tin with paper muffin cases. Fill each muffin until just the top they wont rise too much.
Bake for 20 minutes.
Recipe Hints and Tips:
Bubble and Squeak Muffins are suitable for freezing for up to 6 months. Otherwise keep refrigerated in an airtight container for up to 3 days.
You can add 1/2 cup diced bacon and 1 onion diced lightly pan fried and stir through with vegetables for an added flavour wow factor.
Boiled vegetables will also work well with recipe.
About Author
Lydia Williams
Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less