Egg Muffins


Egg Muffin Recipe by Peak Supps

Egg muffins are low carb, filling and perfect for meal prep!

Whether you’re on a low carb (keto diet), or you need something quick to grab, egg muffins are the go-to meal prep and healthy breakfast or snack.

Once you start experimenting with egg muffins you start to feel like an experimental chef who deserves a Michelin star. There is no limit to what you can't put in egg muffins as long as its a good source of nutrition. 

Here are some easy to make egg muffin ideas...

  • Bacon & cheddar
  • Spinach tomato & mozzarella
  • Cheese & chives
  • Salmon & asparagus 
  • Tuna & sweetcorn
  • Kale with lemon & garlic seasoning
  • Garlic mushroom & peppers

How to make them?

First, you'll need to make the base. You'll need a non-stick muffin tin (12 Cup) and fry light spray. 
Then you'll need to prep your fillings of choice. Cook / prep your fillings, to keep measurements simple - Fill a bowl of your toppings and use a large spoon for measuring (1/2 spoons in each mould) 
  • 12 large eggs
  • Seasoning - salt and pepper (others to compliment your toppings)
  • Filling choice


  • Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
  • In a large bowl, whisk together eggs and season with salt and pepper.
  • Make your chosen mixture from above 1.1 ratios of the egg.
  • Add egg mixture halfway up into each tin of a greased muffin tin.
  • Add your chosen mixture into the muffin tins.
  • Bake for 20 minutes.
  • Serve and enjoy!

These protein-packed eggs muffins can be cooked ahead of time and put into an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.

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