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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
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30 min
(17)
Method
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.
