Salmon and Egg Muffins
A small amount of smoked salmon goes a long way. The fat content and rich saltiness is very satiating, while the eggs are filling without loading-up on carbs.
These are great for when you just want a small breakfast.
Serves: 6 muffins (1 muffin per serving)
Container: keep muffins in an airtight container in the fridge
Time: approximately 15 minutes
Nutritional info per serving:
- Calories: 93
- Fat: 6 grams
- Protein: 8 grams
- Carbs: 1 gram
Ingredients:
- 4 eggs
- 1/3 cup milk
- Salt and pepper, to taste
- 1 ½ oz. smoked salmon, cut into small pieces
- 1 tbsp. finely chopped chives
Method:
- Preheat the oven to 356 degrees Fahrenheit and grease 6 muffin tin holes with a small amount of butter.
- Place the eggs, milk, and a pinch of salt and pepper into a small bowl and lightly beat to combine.
- Divide the egg mixture between the 6 muffin holes, then divide the salmon between the muffins and place into each hole, gently pressing down to submerge in the egg mixture.
- Sprinkle each muffin with chopped chives and place in the oven for about 8-10 minutes or until just set.
- Leave to cool for about 5 minutes before turning out and storing in an airtight container in the fridge.
