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This muffin tin egg pie recipe is a perfect lunchbox snack or snack for kids. Easy and nutritious, you can whip them up in just 30 minutes.



  1. Preheat oven to 180°C. With a rolling pin, cut bread slices into flat pieces. Spread butter on the bread’s surface and then press it into the molds of a six-hole capacity with a capacity of 1 cup. Texas muffin tray. Cook for fifteen minutes or till crisp and golden. Let cool
  2. In the meantime, you heat the oil in an oven-proof frying pan that is non-stick over moderate temperature. Add carrots and onions in 3 minutes or when tender. Add peas and corn. Remove from the stove and stir in bacon or ham. Whisk eggs lightly in an individual bowl, and then mix in the vegetable mixture using half of the cheese. Season
  3. Place vegetable mixture in bread shells. Sprinkle with cheese. Bake for 15 minutes or so until the egg mixture is set. The top of the pie is golden.

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