4 Epic Easter Egg Recipes | The Locker Room 4 Epic Easter Egg Recipes – The Locker Room
Ingredients Recipes

4 Epic Easter Egg Recipes

To celebrate the launch of the NEW Easter Egg Whey Protein, here are 3 super-simple and effective ways to get your protein hit in the most indulgent form!

Easter Egg Cookies


  • 125g Unsalted Butter
  • 100g Light Brown Sugar
  • ½ tsp Sea Salt
  • 1 Large Egg
  • 1 tsp Vanilla (optional)
  • 250g Flour (for the Double Chocolate Chips add 200g Flour and 50g Cocoa Powder)
  • 50g Easter Egg Whey Protein Powder (or alternative)
  • 1 ½ tsp Baking Powder
  • 1 ½ tsp Bicarbonate of Soda
  • 75g White granulated sugar
  • 300g Chocolate Chips (150g dark and 150g milk)
  • Crème Eggs / Mini eggs (for decoration)


  1. Add your butter and sugars to a bowl and beat till creamy.
  2. Add in your egg and beat again. If using vanilla, add it in now.
  3. Add in the plain flour, baking powder, protein powder of your choice, bicarbonate of soda, and salt and beat till a cookie dough is formed.
  4. (for the double chocolate chip cookies add cocoa powder along with the above ingredients)
  5. Add in your Chocolate Chips and beat till they’re distributed well.
  6. Weigh your cookies out into eight cookie dough balls – they’re about 120g each.
  7. Once they’re rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so.
  8. Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
  9. Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray.
  10. Bake the cookies in the oven for 12-14 minutes. Flatten your cookies down on the baking tray.
  11. Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling.

Easter Egg Breakfast Mug Cake


  • 1 Egg
  • 20g CNP Easter Egg Whey
  • 50g Oats
  • 1 x Medium Banana
  • 150ml Water
  • 1 tbsp Sugar
  • 1 tsp Baking Soda
  • 1 Cadburys Cream Egg


  1. Blend the ingredients except the Cream Egg until you create a thick paste consistency.
  2. Pour the mix into a bowl.
  3. Position the Cream Egg in the centre of the bowl and sink into the mixture.
  4. Bake the Mixture of approx. 10 mins at 180 degrees until the top of the mixture starts to go crispy.
  5. Feel free to keep in for another 2-3 minutes if you want a crispier consistency.

Easter Egg Chocolate Chip Bread


  • 250g Bread Flour
  • 20g CNP Easter Egg Whey
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 5g Yeast
  • 50g Milk Choc Chips


  1. Blend all of the ingredients (except the Choc Chips) until all of the dry ingredients are thoroughly mixed.
  2. Then, with your hands, knead the mix (including the Choc Chips) with approx. 200ml water (add more if you feel it needs it).
  3. Once the dough is made, place in a bowl and cover with cling film for 90 minutes to rise.
  4. Finally, place the mixture in a grease proof baking tray and heat in the oven at 200C for approx. 25 minutes until the top of the mix starts to crisp.
  5. Once baked, remove and place on a wire tray to cool for 20 mins.

Easter Egg Protein Spread


  • 250g Quark
  • 30g Easter Egg Whey
  • 1 x New York Bagel


  1. Pour the 250g Quark into a bowl along with 30g CNP Easter Egg Whey.
  2. Beat the 2 ingredients together thoroughly with a fork for 90 seconds until all lumps and bumps are removed leaving a smooth texture.
  3. Then, pop the bread or bagel in the toaster & simply spread the mixture as a chocolatey topping.

Author: Josh Beet