Use up leftover vegetables with this easy oven baked bubble and squeak bites recipe - baked in a muffin tin, they're perfect for boxing day breakfast!
To celebrate this years ‘Organic. Feed Your Happy‘ campaign, today I'm sharing a great recipe to help you use up your leftover vegetables - these yummy oven baked bubble and squeak bites are perfect to give those unloved veggies a delicious new life.
You can make them all the year around with your leftovers but they're particularly great for the day after your Christmas dinner - serve them up with organic bacon and organic free-range eggs for a perfect Boxing Day brunch!
You don't become a food blogger without a strong love of food, and Christmas is definitely one of the highlights of the foodie year! Dinner on Christmas Day is high up on my list of favourite meals - I love everything about it, from the turkey to the roast potatoes, pigs in blankets to the bread sauce, and of course copious amounts of delicious vegetables, with sprouts topping the list!
The vegetables are actually my favourite part of a roast dinner so I buy the best quality veggies I can find -organic whenever possible.
I try to buy organic food as much as possible for two reasons - firstly I'd rather keep as many chemicals, pesticides and excess antibiotics out of my family's food as possible, and secondly, because in my personal experience, it tastes miles better.
True organic veg may occasionally be a little wonky or need a little bit of extra work to prepare, but nothing can compare to the taste of real, proper food! Though organic food can be a bit more expensive, it's completely worth it in terms of quality and taste if you can afford to spend a little more.
Having invested in great quality organic food, you won't want any to go to waste, and that's where this easy bubble and squeak recipe comes in. Save any leftover vegetables from your roast to make the #OrganicChristmas joy stretch even further by creating a tasty boxing day breakfast to share with with family and friends.
Easy Oven Baked Bubble & Squeak Bites
Ingredients:
- 600g potatoes*
- 300g leftover vegetables**
- salt & pepper
- 60g cheddar cheese
- 20g butter
Method:
Preheat the ovento 200°C (Gas mark 6/400°F).
Roughly chop and boil the potatoes until cooked through, around 10-15 minutes.
Drain the potatoes well, then place in the bowl with the leftover vegetables.
Add plenty of salt & pepper to taste (you can leave out the salt if serving to little ones under 12 months).
Mash the vegetables and potatoes together.
Grate the cheddar cheese and add to the mixture, stirring until well combined.
Melt the butter, then liberally brush the melted butter around the holes of a 12 whole muffin tin to grease.
Pour any remaining butter into the potato mixture and stir again to combine.
Spoon the bubble and squeak mixture into the muffin tin and pat down with the back of a fork.
Bake in the oven for 30 minutes until golden brown and crispy.
Serve hot with a cooked breakfast or leave to cool and serve cold with Christmas pickles on the side.
Enjoy!
Notes: *If you have any leftover potatoes, do use them and if you don't have quite enough, boil a few extra to make the total potato amount up to 600g.
**Traditional bubble and squeak uses Brussels sprouts or cabbage for the vegetable element but any leftover vegetables will work - just make sure you chop them into bite-sized chunks. I used sprouts, carrots and leeks in mine.
If you enjoyed this festive recipe, you might enjoy these traditional savoury Christmas recipes too:
3 Easy Christmas Side Dishes
Maple Mustard Sausages
Easy Prawn co*cktail
Grace
Disclosure: This recipe and blog post was commissioned by the Organic Trade Board. I was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.
Print Recipe
5 from 2 votes
Easy Oven Baked Bubble & Squeak Bites
Use up leftover vegetables with these easy oven baked bubble and squeak bites baked in a muffin tin - perfect to accompany a boxing day bunch!
Prep Time5 minutes mins
Cook Time45 minutes mins
0 minutes mins
Total Time50 minutes mins
Course: Breakfast
Cuisine: British, Vegetarian
Servings: 12 bites
Author: Grace Hall
Ingredients
- 600 g potatoes*
- 300 g leftover vegetables**
- salt & pepper
- 60 g cheddar cheese
- 20 g butter
Instructions
Preheat the ovento 200°C (Gas mark 6/400°F).
Roughly chop and boil the potatoes until cooked through, around 10-15 minutes.
Drain the potatoes well, then place in the bowl with the leftover vegetables.
Add plenty of salt & pepper to taste (you can leave out the salt if serving to little ones under 12 months).
Mash the vegetables and potatoes together.
Grate the cheddar cheese and add to the mixture, stirring until well combined.
Melt the butter, then liberally brush the melted butter around the holes of a 12 whole muffin tin to grease.
Pour any remaining butter into the potato mixture and stir again to combine.
Spoon the bubble and squeak mixture into the muffin tin and pat down with the back of a fork.
Bake in the oven for 30 minutes until golden brown and crispy.
Serve hot with a cooked breakfast or leave to cool and serve cold with Christmas pickles on the side.
Notes
Notes: *If you have any leftover potatoes, do use them and if you don't have quite enough, boil a few extra to make the total potato amount up to 600g. **Traditional bubble and squeak uses Brussels sprouts or cabbage for the vegetable element but any leftover vegetables will work - just make sure you chop them into bite-sized chunks. I used sprouts, carrots and leeks in mine.
Want to try this recipe? Why not save it to Pinterest so you can easily find it again!
