Mini Egg Pie

Mini Egg Pie (Easy & Delicious)

Mini Egg Pies are soft, savory, and full of flavor—made with eggs, vegetables, and cheese baked in individual portions. These little pies are perfect for busy mornings, tea-time snacks, or as a light meal. They’re easy to prepare, customizable, and great for meal prep because they store and reheat beautifully.

Ingredients

For the base (optional):

• 1 sheet puff pastry or shortcrust pastry
  (optional – can also be crustless)

For the egg filling:

• 6 large eggs

• 1/2 cup milk or cream

• Salt to taste

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika or chili powder

• 1/2 teaspoon dried oregano or mixed herbs

For the add-ins:

• 1/2 cup onion (finely chopped)

• 1/2 cup bell pepper (finely diced)

• 1/4 cup sweet corn or peas

• 1/2 cup cheddar or mozzarella cheese (grated)

• 2 tablespoons spring onion or parsley (chopped)

• 1/4 cup cooked chicken, beef sausage, or mushrooms (optional)

Instructions

1. Preheat the Oven
   Preheat your oven to 180°C (350°F). Grease a muffin tin or mini tart pan lightly with oil or butter.

2. Prepare the Pastry (Optional)
   Roll out the pastry and cut into circles slightly larger than the muffin cups. Press gently into each cup to form mini shells. Prick the base lightly with a fork.

3. Prepare the Filling
   In a bowl, whisk together eggs, milk, salt, black pepper, paprika, and herbs until well combined.

4. Assemble the Mini Pies
   Divide the chopped vegetables, optional protein, and cheese evenly among the pastry cups. Pour the egg mixture over the fillings, filling each cup about 3/4 full.

5. Bake
   Place the tray in the oven and bake for 18–22 minutes, or until the egg is fully set and the tops are lightly golden.

6. Cool and Serve
   Remove from the oven and let the mini egg pies cool for 5 minutes before removing from the pan. Serve warm or at room temperature.

Tips and Variations

• Crustless Version: Skip the pastry for a low-carb option.

• Spicy Twist: Add green chilies or chili flakes.

• Vegetarian Option: Use only vegetables and cheese.

• Extra Creamy: Replace milk with cream.

• Meal Prep Friendly: Store in the fridge for up to 3 days.

Serving Suggestions

Mini Egg Pies are perfect with ketchup, chili sauce, or garlic mayo. Serve them with a fresh salad or toast for a complete meal. They’re also ideal for school lunches, picnics, or Ramadan iftar snacks.