I made stuffed green peppers and tomatoes last night for dinner. The recipe called for a lovely mince or bolognese sauce. After stuffing the vegetables I had half a portion of the mince left and decided to bake these leftover mince and cheese bites for my daughter’s lunch box the next day. Now, as a rule we exclude dairy from our diet as we are all have various degrees of lactose intolerance. But my daughter absolutely loves cheese, so every now and then I will surprise her with a cheesy delight. The recipe couldn’t be easier.
Leftover mince and cheese bites - low carb, gluten and wheat free
February 6, 2018
: 12 bites
: Easy
Super quick and super easy, perfect for lunch boxes or breakfast on the run.
Ingredients
- 1 cup leftover mince or bolognese sauce
- 2 eggs
- ½ cup finely grated cheddar cheese
- salt
Directions
- Step 1 Preheat the oven to 180℃.
- Step 2 Combine the leftover mince, 2 eggs and the grated cheese in a bowl.
- Step 3 Season with a little salt and mix well.
- Step 4 Scoop into a prepared muffing or cupcake tray and bake in the oven for 20 minutes or until set and golden brown.
- Step 5 Remove from the oven and let it cool completely before removing the bites from the tray.
- Step 6 Use a knife to carefully loosen the sides if necessary.
- Step 7 Store in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.
- Step 8 If frozen, defrost overnight in the fridge and simply put in the lunch box the next morning.
