Smoked Salmon and Avocado Egg Muffins
These delicious smoked salmon and avocado egg muffins are a high-protein, low-carb breakfast that fuels your day. Baked in a muffin tin for convenient individual portions, making them perfect for meal prep or quick breakfasts. The combination of creamy avocado, savory smoked salmon, herbs and spring onion, together with fluffy eggs, deliver flavor and nutrition in every bite.
Ingredients 9
6 eggs, large
1⁄4 cup milk
1⁄2 tsp salt
1⁄4 tsp black pepper
1 avocado, ripe, diced
3 oz smoked salmon, chopped
1⁄4 cup green onions, chopped
1⁄4 cup fresh dill, chopped, optional
cooking spray (oil), for greasing the muffin tin
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Method 6
Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin with cooking spray or oil.
In a large bowl, whisk , , , and until well combined.
Add , , , and (if using) to the egg mixture. Stir gently to distribute evenly.
Pour the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until muffins are set and lightly golden on top.
Let muffins cool for a few minutes before removing from the tin. Serve warm or store in the refrigerator for up to 4 days.
Helpful tips
To prevent sticking, be sure to thoroughly grease the muffin tin.
For extra flavor, add a pinch of smoked paprika or chilli flakes to the egg mixture before baking.
Substitute chopped baby spinach for green onions.
