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) |
Add ingredients to existing shopping list or create new one
Create new shopping listEgg and salmon muffins
This recipe was liked
This recipe was disliked
An error occurred, please try again
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.
