The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
Ingredients
| oil oil |
|
||
| for greasing | |||
| 100 g g | smoked salmon smoked salmon |
|
|
| 8 | eggs egg |
|
|
| 150 ml ml | whole milk whole milk |
|
|
| 2 tsp tsp | parsley parsley |
|
|
| finely chopped | |||
| salt salt |
|
||
| to taste | |||
| black pepper black pepper |
|
||
| to taste | |||
Egg and salmon muffins
This recipe was liked
This recipe was disliked
An error occurred, please try again
0:20 min
(9)
Method
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.
