Easy Egg Muffins

easy egg muffins

Go to the Cookbook page for more details or click on images.

Also available in all eBook Formats.

travellers cookbook



Easy Egg Muffins

Eggs are one of my go to ingredients when I’m looking for a quick meal. I have to say I make a very good omelette and it’s often our Sunday dinner, whether home, or camping. However I’ve discovered these wonderful little gems that make a great quick breakfast, lunch or dinner. They are even tasty cold, so make a bigger batch than you need for say breakfast, and have the remaining egg muffins for lunch the next day (if you can’t face them again for lunch on the same day). You can use as many ingredients as you want, or have on hand. They are basically a very simple egg pie and your camp oven, or stovetop camp oven, is the ideal way to cook up a batch. Simple, delicious and oh so easy, you’ve got to given them a go.

Quantity given makes 6 large egg muffins.

easy egg muffinsIngredients:
6 eggs – beaten with 2 tablespoons of milk and seasoned to taste with salt and pepper

Springs onions – finely chopped
Red or white onion – finely chopped
Grated cheese – cheddar or whatever you prefer
Ricotta cheese or feta cheese
Baby spinach – chopped
Broccoli florets – cooked and chopped into small pieces
Roasted red capsicum
Tomato - chopped
Bacon or ham- finely chopped
Cooked sausages – chopped
Salami – finely sliced or chopped

Preheat your camp oven, or oven to 200°C.
Best to use the large muffin pan (6 cup muffin) and grease your muffin tin.
Add your choice of fillings into each muffin tin, making sure you only fill then 2/3 full or you won’t have enough room left for the egg.
Pour the beaten egg mix into each muffin tin and if you like give each a little stir with a fork to mix the ingredients around a little.
Place the muffin pan on the centre rack of your oven and bake for approx. 20 to 25 mins or until the muffins are puffy, lightly browned and the eggs are set.
If baking in your camp oven, make sure you place the muffin tin on a trivet/rack. (I’ve got a 6-pan large muffin tin that fits into my camp oven, but had to get Ron to turn up each corner a little so it would fit.)
When cooked, remove and set aside for them to cool for a few minutes in the pan. (They will collapse as they cool, but they look pretty spectacular when they first come out of the oven.)
Loosen the sides gently with a knife if need be and then either eat immediately, or allow cool before storing in your refrigerator or freezer.
Note: If you are at home, they can be reheated in the microwave.


camp ovens View Campfire Cooking Products Links - click here
cooking events

View Outback Cooking Events & Competitions - click here

6 pack storage Viv's guide to Camping & Cooking Essentials