Protein packed, try these egg and salmon muffins to help keep you fuller for longer.
Egg and salmon muffins
Ingredients
6
servings
-
- 100 g
- 8
- 150 ml
- 2 tsp
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Preparation
1. Preheat the oven to 190˚C, grease a muffin tin with oil, placing baking parchment paper in the base of each. Portion out 100g of smoked salmon among the 6 muffin holes.
2. Beat 8 eggs and 150ml milk together with 2 tsp of finely chopped parsley, salt and black pepper to taste in a jug. Pour the egg mixture into the muffin tray until the moulds are ¾ full.
3. Bake in the oven for 15-20 minutes until golden.
