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Speedy Egg Muffins

Low carb and high in protein. Perfect as a full meal or filling snack.

(Low FODMAP option available)

Ready In: 25 mins

Serves: 12

Ingredients (see below for low-FODMAP alternative)

  • 12 eggs

  • 1 spring onion shoot

  • 3 cherry tomatoes or 1/2 normal tomato thinly diced

  • 4 small, lean, middle bacon rashers

  • 1/cup thinly diced mushrooms

  • 1/4 zucchini

  • ½-1 tsp salt

Low-FODMAP Egg Muffin Ingredients

  • 12 eggs

  • 1 cup rocket finely chopped

  • 1/2 red capsicum thinly diced

  • 4 small, lean, middle bacon rashers thinly diced

  • ½-1 tsp salt


  • 12 slot muffin tin


Step 1. Preheat the oven to 200°C

Step 2. Wash and thinly dice all vegetables and then place in a large mixing bowl

Step 3. Add the eggs and salt and mix well

Step 4. Grease the muffin tin with olive oil baking spray

Step 5. Pour the egg mixture evenly into the muffin slots

Step 6. Place tray into the oven for 16 -19 minutes or until the tops are firm to the touch



  • Crack the eggs separately before adding to the mix, in case there’s an off one, it won’t ruin all the ingredients

  • Add a small square of paper towel to the bottom of storage containers to stop them going soggy

Use hashtags #LLMealPrep, #Ladylolas and tag @lady.lolas if you share an image of your meal prep on social media or use one of my recipes, so that I can share your efforts through my networks and on my Instagram story

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