Egg Muffins

Made these super easy and delicious egg white muffins. Wanted to do something different for breakfast and they last a couple of days in the fridge so you can prep for a few days as well.
Low carbs and high in protein.
So easy and quick to make and you can enjoy them at home or even on the go.

I based mine on just egg whites to restrict my fats, but you can have whole eggs as well.
You can add cheese or go crazy and fill with chicken pieces or Spanish chorizo. The choices are endless 😉
Follow these simple steps to make these delicious egg muffins
150g eggwhite
Vegetables of your choice
I had broccoli, sugar snap and baby sweetcorn.
Cayenne pepper
Garlic powder
Italian herbs

Do like this

Turn oven to 180 degrees.
Mix egg whites and spices together. Chop the vegetables up into smaller pieces and place them in small silicon muffin cases. If you don’t have any silicon cases, use a muffin tray and spray some olive oil so it doesn’t stick. It will be a nightmare otherwise!
Poor the egg white mixture over the cases, don’t fill right up to the top as they will rise a bit!
Place in the middle of the oven for about 15-20 min.
Take them out and let cool down.

Serve on a bed of fresh salads leaf, drizzle over some of Walden Farms Dressings





For more nutrition advice or personal training please contact Louise on 07923 092 216.

Louise Norden | Nailsworth Strength and Fitness









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