Smoked Salmon Egg Muffins

Smoked salmon and eggs are a match made in heaven. Why? The salty “sea” flavour of the salmon cuts right through the natural rich and fatty egg yolks. This makes a delicious rich, salty, and satisfying combo that tastes oh-so-good bright and early in the AM. (Not to mention the cute presentation of serving them as egg muffins!). Try out the recipe and see why smoked salmon and eggs are a perfect pairing!

Ingredients

• 4-8 ounces frozen chopped spinach, optional

• 8 eggs

• ⅛ tsp salt, or to taste, depending on the saltiness of the salmon and cheese

• ¼ tsp pepper

• 3 ounces cheese, like organic cheddar, mozzarella, or goat

• 2-3 ounces smoked salmon, chopped

• oil, to spray muffin tins

Instructions

• First, preheat the oven to 350°F.

• Then rinse the frozen spinach in a colander to thaw a bit. Leave to drain, and squeeze out all excess water before using.

• Next, beat the eggs, salt, and pepper in a large bowl. Stir in the cheese, salmon, and spinach until evenly mixed.

• Oil muffin tins. Silicone muffin tins work well for these types of egg muffins. Pour egg mixture into muffin tins evenly spacing the batter among the 12 tins.

• Finally, bake for 15 to 20 minutes or until eggs are set. Cool for 5 minutes, remove from tins and serve warm or refrigerate for up to 1 week or in the freezer for up to 3 months. Reheat or serve at room temperature for a quick grab and go breakfast, snack or lunch.

Notes: Nutrition (Per Muffin)

Fat: 6g

Carbohydrates: 1g 

Protein: 7g

Calories: 90