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Smoked Salmon Egg Cups

Serving Size

3

Ingredients

  • 1 1/2 tbsps. Extra Virgin Olive Oil
  • 6 Eggs
  • 1 tbsp Chives (chopped)
  • Sea Salt & Black Pepper (to taste)
  • 1 cup Baby Spinach (chopped)
  • 4 oz. Smoked Salmon (roughly chopped)
  • 2 oz. Cheddar Cheese (Shredded)

Directions

  • Preheat the oven to 350°F (177°C). Lightly grease a muffin tray with olive oil, or use a silicone tray for easy removal.
  • Whisk together the eggs, chives, salt, and black pepper in a small bowl until well combined.
  • Evenly distribute the chopped spinach and smoked salmon into the muffin cups.
  • Pour the egg mixture over the spinach and salmon, filling each muffin cup about three-quarters full.
  • Sprinkle the shredded cheddar cheese over the top of each egg cup.
  • Bake for 20 minutes or until the eggs are fully set and lightly golden on top.
  • Let the egg cups cool slightly before removing them from the tray. Enjoy!

Notes

Serving: One serving equals two egg cups, around 24 grams of protein. Leftovers: Refrigerate in an airtight container for up to 4 days. More Flavor: Add fresh dill or capers to the muffin tins. Batch Cook: Double the recipe to have them ready for breakfast all week!

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