|100 g g||smoked salmon smoked salmon||
|150 ml ml||whole milk whole milk||
|2 tsp tsp||parsley parsley||
|black pepper black pepper||
Egg and salmon muffins
Preparation time: 0:10 min
Protein packed, try these egg and salmon muffins to help keep you fuller for longer.
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.