Strongman Egg Muffins

Feeling rushed to make breakfast or need an easy meal to take with you on the go or just between bigger meals? I’ve got an awesome strongman recipe for you today that is super easy to make and is delicious both hot and cold. They are also great for anyone looking avoid carbs like the plague. These are the strongman egg muffins. 


• 1 package of bacon

• 1 dozen large eggs

• shredded cheddar cheese (about 20 g or 0.5 oz per egg)

• jalepenos

• salt and pepper

• your favourite herbs


You’ll also need:

• 1-2 muffin tins

• a food processor (if you don’t have shredded cheese)

• a knife and cutting board

(Other than eggs, all ingredients are optional. This recipe can be as variable as your taste buds or macronutrient goals desire, so don’t be afraid to experiment with different combinations if you make these often). 



  1. Preheat your oven to 350F. 

  2. If you don’t have shredded cheese, use a food processor to shred the cheddar. If neither of these are an option, just cut your cheese into small enough bits that it will melt.

  3. Chop up your jalepenos and whatever herbs you are using. You can use dry herbs instead if you don’t have fresh herbs.

  4. Line each hole in the muffin tin with a slice of bacon. Start by laying the end of the bacon slice on the bottom of the muffin hole and then wrapping around to cover the sides. If your bacon is unwieldy you can try any of these options: • cut halfway through the bacon at the spot where you switch from covering the bottom of the muffin tin to wrapping the sides. This will make it easier to create that fold. • cut the bacon into several smaller slices to cover the bottom and sides separately. • just slice the bacon up into bits and lay it on the bottom of the tin, don’t worry about wrapping the sides.

  5. Crack an egg into each bacon-wrapped muffin hole. You could scramble the eggs as well, but I prefer to cook mine to a medium egg yolk, which requires an intact yolk. 

  6. Top your egg muffins with the jalepenos, herbs about about half an ounce or 20 grams of cheese per egg. Season with salt and pepper. 

  7. Throw in the oven at 350F. For medium done egg yolks it should take about 15-17 minutes. For hard done egg yolks, 20-22 minutes. 

  8. Let sit until cooled a bit and then you can use a spoon to remove the egg muffins from the tin. 



Per one large egg muffin, with one slice of bacon and 0.5 oz cheese

Calories: 178 kcal

Protein: 13 g

Fat: 14 g

Carbs: 0 g



Thanks for reading! Share this with someone you know who you think would like this recipe. And sign up for my email newsletter below to stay up to date with what's new!