Salmon and Veggie Egg Muffins

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: monterey jack cheese

💰Cheaper: colby cheese

Monterey jack provides similar flavor with less fat

Saute diced bell pepper in olive oil until tender.

Add chopped baby spinach and green onions to the pan and cook until wilted. Set the veggies aside.

Crack 5 large eggs into a bowl and whisk until well combined.

Stir in a 2.6 ounce pouch of wild caught pink salmon in extra virgin olive oil.

Add shredded reduced fat cheddar cheese, chopped fresh basil, the cooked vegetables, a few pinches of kosher salt, and a few cranks of black pepper to the bowl. Stir until well combined.

Spray six muffin cups with nonstick cooking spray.

Use a 1/3 cup measure to divide the mixture evenly into the prepared muffin tins.

Bake at 350°F until the eggs are set, about 18 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens