I love glorified leftovers…Coming up with ideas of what to do to liven up bits of several meals can be a challenge but I think I just thought of an easy and delicious way!
I had a few small pieces of raw chicken, just bits I had trimmed from the chicken I used for our Easter dinner this past Sunday…not enough to make an entrée for two, but with bits and dabs of other stuff in the fridge, it was just enough.
See below for other savory pie ideas. All of those could be made in the muffin tins!
Chicken & Veggies Mini-Impossible Muffins
About 1/2 cup chicken, cut into bite-sized pieces
Rangpur lime juice
Bok Choy & Carrot Sautéed in a tiny bit of coconut oil and sprinkled with my favorite combination of seasonings
About 1/4 cup leftover Sauce Béchamel
Add scant amount olive oil to sauté pan and start sauteing the chicken, Add the Rangpur lime and the leftover veggies. Stir to heat. Add the leftover sauce Béchamel.
Preheat oven to 350 F
1-1/2 cups milk or combination of milk and Half & Half
3/4 cup Bisquick Mix
Salt & Pepper to taste
Beat eggs in a mixing bowl, add milk and continue beating. Add the Bisquick mix and seasonings. Mix well.
Spray muffin tins. Pour the egg-milk-flour mixture into muffin tins about halfway up. Spoon chicken and veggie mix (or whatever your leftovers are) into the center of the muffin and bake for about 15 – 20 minutes or until nice and golden on top. Serve hot.
YIELD: I got 8 muffins
Other savory pie meals:
Impossible Spinach Pie
Sonia’s Deliciously Easy Onion Pie
“Ratatouille” Pie – for the real men who claim they don’t eat quiche