Preheat oven to 350 degrees. Spray 12 (2-1/2-inch) standard-size muffin cups with nonstick spray; set aside.
Prep breakfast for the week with these Baked Egg Muffins with Smoked Salmon—you'll thank yourself later! They're filled with salmon, cheese, tomatoes, and green onion for a satisfying breakfast.
Servings and Ingredients
|12 Hy-Vee large eggs|
|⅓ c. creme friache|
|1 tbsp. fresh dill, chopped|
|1 tbsp. refrigerated prepared horseradish|
|½ tsp. Hy-Vee kosher salt|
|½ tsp. Hy-Vee ground black pepper|
|1 (3-oz.) pkg. Fish Market smoked Alaska sockeye salmon, chopped|
|½ c. Hy-Vee shredded mozzarella cheese|
|¼ c. green onions, sliced; plus additional for garnish|
Things To Grab
- 12 (2-1/2-inch) standard-size muffin cups
- Hy-Vee nonstick spray
- Large bowl
- Meat thermometer
- Butter knife
Whisk together eggs, creme friache, dill, horseradish, salt, and pepper in large bowl. Stir in salmon, mozzarella cheese, and 1/4 cup green onions.
Pour egg mixture evenly into prepared muffin cups. Bake 24 to 26 minutes or until eggs are set along edges and internal temperature reaches 165 degrees. Cool in muffin cups for 10 minutes. Loosen from cups with a knife; remove egg muffins from muffin cups.
Serve warm or store in airtight container in refrigerator for up to 1 week. To reheat, microwave on HIGH for 20 to 25 seconds before serving.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 200mg
- Sodium: 280mg
- Total Carbohydrates: 1g
- Protein: 41g