Cheesy Mexican pork muffins w/veggies

These pork muffins are the perfect snack to have in school or at work. They’re also super easy to make and loaded with veggies 🥬

Stuff you need

  • Dried breadcrumbs, for coating tins
  • 1 tablespoon olive oil
  • 1 onion, grated
  • 2 cloves garlic, crushed
  • 500 g pork mince
  • 1 tablespoon Mexican spice mix or taco seasoning
  • 1 small red capsicum, finely chopped
  • 1 corn cob, kernels removed
  • 3 tablespoons chopped coriander, plus extra, to serve
  • 250 g packet microwave rice
  • 6 eggs
  • 300g jar chunky tomato salsa, plus extra, to serve
  • 150g (1 1/2 cups) grated cheddar cheese

How To Prepare

  1. Preheat oven to 180C/160C fan-forced. Grease an 8-hole Texas muffin pan with oil spray. Coat base and sides of tin with dried breadcrumbs. Shake off excess
      2. Heat oil in a large, non-stick frying pan over medium-high heat. Cook onion and garlic, stirring for 2-3 minutes. Add pork. Cook, stirring with a wooden spoon             to break up lumps, for 3-4 minutes or until browned. Stir through spice mix.
      3. Add capsicum and corn. Cook, stirring, for 2-3 minutes. Remove from heat. Cool slightly. Stir in coriander and rice. Season well. Cool slightly.
      4. Whisk eggs in a large bowl. Add pork mixture and stir to combine. Spoon mixture into prepared muffin pans. Divide salsa between each muffin. Scatter with                cheese. Bake for 25-30 minutes or until golden and eggs have set. Lift out of muffin pans to serve. Serve with extra salsa and coriander.
You’re all set! 😋
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