Egg And Salmon Muffin Recipe...
Its almost time to send the kids back to school. I wanted to flood you with easy but mostly healthy recipes that you can use for their lunch boxes and also as after school snack. But of course we don’t have time to bake and cook for hours each day so I thought this family favourite of ours will be excellent for you too.
Not just for lunch boxes but for quick family dinners with a big portion of green salad, just perfect. this recipe is wheat free, gluten free, nut free, dairy free. Super duper healthy.
INGREDIENTS: ( FOR A FAMILY OF FOUR IT WILL MAKE ABOUT 3-4 MUFFINS PER PERSON )
12 eggs (but feel free to use more , as the muffins stay fresh in the fridge (covered) for about 3 days
4 cooked salmon fillet
1 finely chopped bell pepper
1 onion (finely chopped )
pinch garlic powder (optional)
Pre heat the over to 220.
Cook the salmon fillets for about 10 min covered in foil with some olive oil (just follow your usual method. )
Once cooked break into little peaces, let it cool.
Mix the eggs add the vegetables, seasoning and the salmon. Give it a gentle turn around.
Oil the muffin trays generously. Scoop in the egg mix equally so they bake at the same time.
Bake on 180-190 for about 15 min till golden brown. You know it’s done when you stick a fork or knife into the centre and it comes out clean.
THIS IS A DISH I NORMALLY MAKE ON A MONDAY FROM LEFT OVER ROAST DINNER. IT WORKS PERFECTLY WITH ROASTED VEG AND CHICKEN OR TURKEY. Of course you can go all veggie too. Try adding a sprinkle of capers for a twist.