Fresh Start Restart: Egg Muffins

These egg muffins are quick and easy to whip up, and a great low carb snack option or on-the-go breakfast!

You could play around with the filling and use up any veggies you have in the fridge too. Make a double batch and that’s snacks or breakfasts sorted for a week!

Egg Muffins

Servings 6


  • 1 Muffin Tray


  • 6 eggs
  • 6 slices prosciutto
  • 1 cup spinach
  • black pepper
  • 2 Tbsp grated parmesan
  • a few sprigs fresh thyme


  • Prep filling
    Preheat the oven to 180°C. Lightly grease 6 muffin holes in a muffin tin (or use individual 3/4 cup-capacity ovenproof dishes). Roughly chop spinach and pick Thyme leaves. 
  • Make muffins
    Line the sides of each muffin hole with 1 slice of prosciutto, place some spinach in each hole and gently crack 1 egg into each hole. Season with pepper, and sprinkle thyme leaves and grated Parmesan. 
  • Bake
    Place in the oven and bake for 15 minutes or until egg white is just set. Remove from oven. Stand for 2 minutes before eating. 
Calories: 92kcal
Course: Breakfast, Snack

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