Muffin Tin Egg Pies
Prep:  10 mins
Cook:  20 mins
Serves:  4
Average: 4.7 (3 votes)
Difficulty:
Cuisine:
Saved:
Australian
488
Recipe by: Australian Eggs
This easy muffin tin egg pies recipe is the perfect lunch box snack or kid-friendly snack. Super easy and nutritious, they can be whipped up in 30 minutes.
Credit: Whisk Media Group
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Muffin Tin Egg Pies
Ingredients:
Method:
  1. Preheat oven to 180°C. Using a rolling pin, roll slices of bread flat. Spread butter over both sides of bread and press into the moulds of a 1 cup-capacity 6-hole Texas muffin pan. Bake for 15 minutes or until golden and crisp. Set aside to cool
  2. Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add onion and carrot and cook for 3 minutes or until softened. Add corn and peas. Remove from heat and stir through ham or bacon. Lightly whisk eggs in a small bowl, then add to vegetable mixture with half the cheese. Season
  3. Spoon vegetable mixture into bread shells. Sprinkle with remaining cheese. Bake for 15 minutes or until egg mixture is set and top of pies are golden
Tips & Hints:
  • These crunchy egg pies are perfect for breakfast on the run or add it to your children's lunchbox for a veggie-filled high-protein bite.
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Mrs.
5
Kay
1 year 4 months ago
Very tasty and easy and good to freeze
Muffin Tin Egg Pies
Matilda
5 years 1 month ago
Great recipe! I bought frozen peas and corn together and that worked really well. It is very easy for rookie cooks as well. It tastes a bit like zucchini slice but even better. I had it for lunch a couple of days, with a bit of cucumber and tomato. Healthy and full of veggies that you can’t really taste. Perfect if you have a few wholemeal loaf slices in your pantry, I found that wholemeal works better with the vegetables, but white loaf worked too. A real time saver with the bread, a great savoury substitute for pastry. Overall, a delist lunch!