Go Back
+ servings
Egg and Vegetable Muffins top view
Print Recipe
5 from 2 votes

Easy Egg Muffins

These easy Egg Muffins make a great breakfast or snack for the whole family to enjoy! You can use any type of veggies that you like and this recipe can also be made using a pie maker.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast and Brunch, Snacks
Cuisine: Australian
Keyword: Freezer Friendly, Kids Food, Pie Maker
Servings: 12 muffins
Calories: 82kcal
Author: Lauren


  • 6 eggs
  • 2 tablespoons of milk
  • ½ cup grated cheese
  • 6 cherry tomatoes
  • 1 spring onion - finely diced
  • ¼ capsicum - finely diced
  • 2 button mushrooms
  • 3 rashers of shortcut bacon
  • ½ cup corn kernels
  • salt and pepper to taste


  • Preheat your oven to 200 degrees and lightly grease a 12 hole muffin tin.
  • In a large jug whisk together the eggs and milk and add a little salt and pepper to taste.
  • Place the veggies in the bottom of the muffin tins before adding the egg mixture until half full.
  • Sprinkle a little cheese over the top and place the tray into the oven to bake for 20 - 25 minutes or until your egg muffins have risen and turned golden brown.
  • Carefully remove from the oven and allow to cool in the tin for 5 minutes before carefully removing and serve.

Pie Maker Instructions

  • In a large jug whisk together the eggs and milk and add a little salt and pepper to taste.
  • Place approx ¼ cup of vegetables into the bottom of you pie maker moulds.
  • Pour the egg mixture into each mould until it's approximately ⅔ full.
  • Cook as per the instructions for your machine. I find these a ready after 8 minutes of cooking time in my Kmart Pie Maker.
  • Repeat until you have used all of the mixture.


  • You can use any vegetables that you wish for this recipe. They are also delicious made with baby spinach and grated sweet potato.
  • You do not need to cook the vegetables before adding to your recipe.
  • I like to bake these in silicon muffin trays as I find that the easiest way to remove the cooked muffins. You can however use a regular muffin tray, however you will need to grease it very well or use paper cases.
  • You can make this recipe in your pie maker, you will only get 4 - 6 pies for this recipe though - this amount will depend on the size of your pie maker.
  • These Egg Muffins are freezer friendly.


Serving: 0g | Calories: 82kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 115mg | Potassium: 87mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg