Egg Muffins with Smoked Salmon and Dill

Serving Size: 10

Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30

Recipe Serving Size10

Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

12 egg
1 each tomato diced
5 sprig green onion chopped
4 ounce smoked salmon flaked into bite-sized pieces (about 1 cup for 10 ervings)
2 tablespoon fresh dill
4 cup fresh spinach
1 tablespoon fresh lemon juice
½ teaspoon lemon zest

Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
Whisk together eggs, lemon zest, lemon juice, and dill.
Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the green onion and tomato.
Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

Reheating Instructions

Heat in microwave on medium power about 30 seconds, more or less until warm.