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 at 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 breakfast and have the remaining muffins for lunch the next 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 oven is the ideal way to cook up a batch. Simple, delicious and so easy, you’ve got to give them a go.
(makes 6 large egg muffins)
6 eggs, beaten with 2 tbsp milk and seasoned to taste with salt and pepper
- Spring onions, finely chopped
- Red or white onion, finely chopped
- Grated cheese – 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
Step 1: Preheat your camp oven or oven to 200°C. Grease a large (six-cup) muffin pan.
Add your choice of fillings into each muffin tin, making sure you only fill them 2/3 full or you won’t have enough room left for the egg.
Step 2: 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.
Step 3: Place the muffin pan on the centre rack of your oven and bake for approx. 20-25min 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 six-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.
Step 5: When cooked, remove and set aside to cool for a few minutes in the pan. They will collapse as they cool, but they look pretty spectacular when first out of the oven.
Step 6: Loosen the sides gently with a knife if need be, then eat immediately, or allow to cool before storing in your fridge or freezer.
Note: If you’re at home, they can be reheated in the microwave.
Peelings: Add a ½ tablespoon of baking soda to the water when boiling eggs and the shell will just peel straight off – Michelle
Want more recipe ides? Browse our Bush Cooking collection for inspiration.