Smoked Salmon Egg Cups Recipe
Whether you’ve suffered a brain-injury or not — these brain-boosting Smoked Salmon Egg Muffins are the perfect breakfast!
Total Time 25 minutes mins
- 1 1/2 tsps Avocado Oil
- 6 Eggs
- 1 tbsp Chives (chopped)
- Sea Salt & Black Pepper (to taste)
- 1 cup Baby Spinach (chopped)
- 4 ozs Smoked Salmon (roughly chopped)
Preheat the oven to 350ºF (177ºC). Prepare a muffin tin with 6 silicone or parchment liners. Add a litte water to the empty holes.
In a medium bowl whisk eggs, oil, chives, spinach, salt and pepper. Divide evenly into muffin liners.
Top with smoked salmon.
Bake for 18 - 20 minutes, until eggs are fully cooked. A toothpick in the centre should come out clean.
Enjoy immediately, or store in a covered container in the refrigerator for a breakfast on the go!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to two egg cups.
More Flavor
Add fresh dill or capers to the muffin tins.
Nutritional information per serving:
Calories: 321
Carbs: 2g
Fibre: 0g
Sugar: 4g
Protein: 18g
Fat: 26g