# Egg Muffins

These egg muffins are savory breakfast sandwiches with 30g of protein each, perfect for meal prepping and avoiding snacks until lunch.

- Servings: 5 servings
- Cuisine: American
- Category: Baked Goods
- Language: fr

## Ingredients

- 5 muffin breads
- 10 slices cheddar
- 10 slices bacon
- 5 slices dinde or poulet
- 4 eggs
- 220 g cottage cheese
- 1 avocado
- 50 g red cabbage
- 8 g chives
- 1 cas mayonnaise
- Moutarde

## Instructions

1. Toast the muffin breads with a slice of cheddar on each half.
2. Bake for 7 minutes at 190 degrees Celsius.
3. Hard boil eggs for 8 minutes.
4. Cut the hard-boiled eggs into pieces.
5. Mix the cut eggs with cottage cheese, red cabbage, avocado, chives, and mayonnaise.
6. For assembling the muffins, add a slice of dinde, a little mustard, the egg filling, and finish with two slices of bacon before closing the sandwich.
7. Pack them well.

## Equipment

- oven
- airfryer
- baking paper
- freezer bag

## Tips

- You can individually wrap them in parchment paper, put them in a freezer bag and keep them either in the fridge to be eaten within 3 days or in the freezer (without forgetting to write the date on them) for a maximum duration of 2 months.
- To reheat them, either in the oven or in an airfryer for 20 minutes at 190 degrees without removing them from their parchment paper.

## Source

- Original video: https://www.tiktok.com/@charlie.ma.vie/video/7604144399227850017?is_from_webapp=1&sender_device=pc
- Recipe page: https://www.cliprecipe.com/recipe/4a5f52e3-bb81-4b98-a868-69ceb10ef62f
- Extracted: 2026-03-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt