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Golden Sugar Free High Protein Meringues

Leftovers Egg Muffins

By Courtney Pruce

During the Christmas period, SO MUCH FOOD gets wasted, however, I have come up with a solution! These egg muffins are a perfect way to use up leftovers and you can put ANYTHING in them! They’re also high in protein so will reduce the likelihood of you heading to that biscuit tin!

By Hannah Potter

Ingredients (Serves 4)


  • Calories: 82cal
  • Protein: 10g
  • Carbs: 12g
  • Fats: 1g

No time to make?

Nutritional comparison

Compare Hannah’s Recipe Standard Recipe Difference
Calories 82 143 -61
Protein 10g 10g EVEN
Carbs 12g 7g +5g
Fat 1g 8g -7g


  1. Pre heat the oven to 160C and line 4 holes in a muffin tin!
  2. Mix together all of your dry ingredients and then place them in your muffin holes!
  3. Now pour around 50g of egg whites in to each hole!
  4. Pop the tray in to the oven for 30 minutes!
  5. Take out and leave to cool or eat immediately!
  6. I had mine as an on the go breakfast but you could have them for lunch, a mid morning snack or even as part of your dinner!

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