Muffin Tin Egg Pies
6 large slices sandwich bread, crusts removed 40g butter, softened
1 tablespoon olive oil
1 small brown onion, finely chopped
1 small carrot, finely diced
125g can corn kernels, drained
½ cup frozen peas
100g double smoked ham or bacon, finely chopped
1 cup grated tasty cheese
- 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.
- 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.
- 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.
These crunchy egg pies are perfect for breakfast on the run or add it to your children’s lunchbox for a vegie-filled high-protein bite.