Macaroni Peas Leftover Muffins

  • Servings : 6-8
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 30m

I didn’t have to think about what I was going to do with the leftover Macaroni Peas with Spinach & Lentils – Macaroni Peas Leftover Muffins of course! After seeing Allie’s Spaghetti Bolognese Leftover Muffins every time I have leftover pasta and sauce I turn them into a variation of these muffins.  They are great for the freezer, finger food snacks or even main meals. George loves them!

Nutrition Note: This satisfying finger food is filled with quality protein, low GI carbohydrates and is a source of calcium and fibre.

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  • 1 1/2 cups of leftover Macaroni Peas with Spinach & Lentils (see link above for recipe)
  • 1 cup grated cheese
  • 3 eggs, lightly whisked


Step 1

Preheat oven to 180 degrees Celsius and line a 12 hole cup muffin tray. -

Step 2

In a large bowl combine the leftover pasta, grated cheese and eggs. Spoon mixture into muffin holes. (The mixture should make around 6-8 depending on large you wish the muffins to be) -

Step 3

Place in the oven and bake for around 20-25 minutes. The egg will set and the muffins will hold their shape when removed. -

Step 4

Serve as a snack, main meal or in lunch boxes. -

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Recipe Comments

  1. posted by Jessica on October 22, 2013

    I just found your website by chance and love it! I am a nanny of a very picky eating 13 mo old boy who used to eat absolutely anything and LOTS of it. Now with teeth coming in ( 5 at once!.. including molars!)and his personality developing he only seems to eat a bite or two of something. Unless its his basic yogurt, egg or cheese. With so much left over foods on hand from my picky eater this recipe was a god send. I adapted it and used basic macaroni noodles and threw in cheese, spinach, kale and carrots and they look amazing! They’re in the oven now and if Mr. Picky eater doesn’t like them when he wakes ill be sure to enjoy them. they smell delicious! Thanks so much for the inspiration!


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